YOUR SOLIN GENERATED RECIPE
Dominican Mangú with Fried Eggs
Boiled green plantains mashed into a creamy base and topped with tangy pickled red onions, served alongside protein-rich fried eggs and savory smoked turkey.
INGREDIENTS
0.75 medium green plantains
3 large eggs
3 oz smoked turkey breast
0.25 cup nonfat Greek yogurt
0.5 medium red onion
1 tbsp apple cider vinegar
0.5 tsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.25 cup cold water
PREPARATION
Peel the green plantains and cut them into 1-inch rounds, then place them in a large pot of boiling water with half of the sea salt.
Boil the plantains for 15 to 20 minutes until they are fork-tender and have turned a vibrant yellow.
While plantains boil, place the sliced red onions in a small bowl with the apple cider vinegar and a pinch of salt to quick-pickle.
Heat the olive oil in a non-stick skillet over medium heat, add the pickled onions and vinegar, and sauté until they are translucent and bright pink.
Remove the plantains from the water and place them in a bowl; add the Greek yogurt, cold water, and remaining salt and pepper.
Mash the plantains thoroughly until they reach a smooth, creamy consistency, adding a splash more water if needed.
In the same skillet used for the onions, lightly sear the smoked turkey slices for 1 minute per side, then remove.
Crack the eggs into the skillet and fry them to your preference, ideally leaving the yolks slightly runny to create a natural sauce for the mash.
Plate the creamy mangú topped with the sautéed onions, and serve the fried eggs and seared turkey on the side.