• NYT E-Z Dinner - 094

    From Dave Drum@1:18/200 to All on Mon Feb 5 06:54:34 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Plantains w/Jammy Tomatoes & Eggs
    Categories: Fruits, Vegtetables, Chilies, Herbs
    Yield: 4 servings

    2 Firm yellow plantains
    3 tb Neutral oil
    1 sm Yellow onion; chopped
    2 cl Garlic; sliced
    12 oz Jar roasted red peppers;
    - drained, chopped
    1 Bay leaf
    1 Scotch bonnet chile
    14 oz Whole peeled tomatoes
    4 lg Eggs
    1/2 c Fresh herbs, such as dill or
    - flat-leaf parsley, chopped

    Cut off the ends of each plantain. Use a sharp knife to
    slice the peel along the length of each plantain without
    cutting into the flesh. Remove peels and discard. Cut
    each plantain into 2-to-3-inch-long pieces, and then cut
    each piece in half lengthwise.

    Heat 2 tablespoons oil in a large skillet over medium
    until it shimmers. Place the plantains in the skillet
    with the long cut side down. Sear until the cut sides
    are deep golden brown, about 5 minutes. Transfer the
    plantains to a plate and set aside.

    Pour in the remaining 1 tablespoon oil, and add the
    onion and garlic. Cook, stirring often, until softened,
    about 2 minutes. Stir in the roasted red peppers and bay
    leaf, and drop in the Scotch bonnet pepper. Season to
    taste with salt. Cook, stirring, until the liquid from
    the roasted peppers evaporates, about 2 minutes.

    Add the whole peeled tomatoes with their liquid. Use a
    spatula to carefully break the tomatoes into smaller
    pieces in the skillet. Fill the can with 1 cup water,
    swirl to rinse it and pour the liquid into the skillet.
    Raise the heat to high and bring the sauce to a simmer.
    Allow the sauce to reduce, stirring occasionally, until
    thickened and about three-quarters its original volume,
    about 5 minutes. Season with additional salt if

    Reduce the heat to medium and return the plantains to
    the skillet, nestling each piece in the sauce seared
    side up until almost submerged. Cook until the plantains
    are just soft and the tomatoes are jammy, 4 to 6
    minutes. When you poke the plantains with a fork, there
    should be little resistance.

    Remove and discard the bay leaf and Scotch bonnet
    pepper. Make four wells in the sauce, spaced out evenly,
    and gently crack the eggs into the wells one at a time.
    Cover with a lid or aluminum foil. Cook until the whites
    of the eggs are set and the yolks runny, 6 to 8 minutes.
    Remove the skillet from the heat. Garnish with the herbs
    and serve immediately.

    By: Yewande Komolafe

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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