Surprise your brunch guests with this traditional South American breakfast recipe called Tigrillo —  from Ecuador.  This easy recipe is packed with plenty of flavour and will make for a great weekend brunch with friends – a great conversation starter as we brunch together!!

Ingredients

  • green plantains 2 large, peeled and cut into 6 pieces
  • smooth (sugar-free!) peanut butter 2 tbsp
  • whole milk 
  • unsalted butter
  • olive oil 3 tbsp
  • streaky bacon 4  finely sliced
  • spring onions 4 finely sliced
  • paprika ½ tsp, plus a little extra to garnish
  • mozzarella, finely chopped
  • coriander leaves a handful, finely chopped
  • eggs 6

Method

  • STEP 1
    Put the plantain pieces into a bowl of cold water to soak for one hour. Drain well. Put the plantain pieces into a pan of boiling water. Boil over a medium heat for 30-35 minutes or until soft. Drain well and tip into a mixing bowl. Add the peanut butter, milk, 1/2 of the butter, season well and mash together until smooth.
  • STEP 2
    Meanwhile, heat 1 tbsp of the olive oil in large non-stick frying pan over a high heat. Add the bacon and fry for 4-5 minutes or until just crisping, then scatter the spring onions into the pan and continue to fry for 1-2 minutes or until wilted. Remove from the heat, add the paprika and mix well.
  • STEP 3
    Tip the bacon and spring onions into the plantain mash, along with the cheese and  3/4 of the coriander. Mix everything together really well and season.
  • STEP 4
    Reheat the bacon pan over a high heat. Add the remaining butter and transfer the tigrillo to the pan and flatten it out with a spoon. Reduce the heat to medium and break up and turn it regularly, until crisp. It will crumble and look a little like a hash, with crunchy pieces.
  • STEP 5
    Meanwhile, heat a frying pan over a medium heat with the remaining oil and cook the eggs to your liking.
  • STEP 6
  • To serve, divide the tigrillo between six plates. Top each with an egg. Scatter over the remaining coriander leaves and a pinch more of paprika. Serve immediately.

Recipe taken from: https://www.olivemagazine.com/recipes/meat-and-poultry/tigrillo/