Eggs and plantain are two of my favorite foods; two things that I could eat daily. I loved it when my mother made eggs for me and I vowed that I would master it one day. So this is how I make Bannan a Oeuf.
2 sweet plantains
I maggi cube
Mortar and Pestel
Epise (this is a special Haitian seasoning that I make)
In a medium pot place enough water to cover the plantains and bring to a boil. Once the water starts to boil add the plantains and allow to cook for 20 minutes. Since these plantains are sweet it’s important not to allow them to overcook, otherwise they will become mushy.
Now to cook the eggs
1. Since the smoke herring is very salty it will need to be de-salted before using. I usually do this overnight since it takes several hours for the water to absorb all of the salt from the fish.
Smoked herring de-salted overnight.
2.In a bowl crack the egg and place aside
In your mortar and Pestel smash up one piece of smoked herring.
Once this is done add it to the eggs, with the thyme, chopped onions, Half of a Jamaican hot pepper chopped finely, 1/2 of a maggi cube, 1 tsp of Haitian epise (optional), and 1/2 tsp of vinegar, then mix all of the ingredients together.
In a medium skillet add extra virgin olive oil (or whichever oil you desire) and heat until very hot.
Once the oil is adequately hot add the egg mixture and allow to cook (I don’t like my eggs too dry so I don’t cook them until they are well done)