NUTRITION

SERVINGS

INGREDIENTS

0.5 medium green plantain

2 large eggs

0.6 cup egg whites

1 ounce turkey salami

0.25 medium red onion

1 tablespoon apple cider vinegar

0.5 teaspoon olive oil

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 cup cold water

PREPARATION

• 1

  Peel the green plantain and cut it into one-inch rounds, then place them in a pot of boiling water with half of the sea salt for 15 to 20 minutes until very tender.

• 2

  While the plantains boil, thinly slice the red onion into rings and place them in a small bowl with the apple cider vinegar and a pinch of salt to quick-pickle.

• 3

  Heat a non-stick skillet over medium heat and sear the turkey salami slices for 2 minutes per side until they are browned and slightly crispy.

• 4

  In the same skillet, pour in the egg whites and carefully crack the two whole eggs on top, cooking until the whites are set and the yolks are still slightly runny.

• 5

  Drain the plantains, reserving a small amount of starchy water, and place them in a bowl with the olive oil, black pepper, remaining sea salt, and cold water.

• 6

  Mash the plantains vigorously with a fork or masher until they reach a smooth, velvety consistency, adding a splash of the reserved boiling water if needed.

• 7

  Plate the warm mangú and top it with the pickled red onions, then serve alongside the seared turkey salami and the fried eggs.