nigerianbreakfastServes 2£ Budget-friendly

Baked plantain & egg one-pan

Name: Baked plantain & egg one-pan
Prep time: 10 min
Cook time: 25 min
Yield: 2 servings
Cuisine: nigerian
Ingredients: 2 Ripe plantains; 4 Eggs; 150g Cherry tomatoes; 100g Spinach; 1/2 Red onion; 1 tbsp Rapeseed oil; 1/2 tsp Chilli flakes; Black pepper and a little salt

Sweet ripe plantain roasted, not fried, with soft-baked eggs, tomato and spinach — a Naija brunch that loves your heart.

Plantain and egg is the breakfast of family kitchens across Nigeria — usually shallow-fried. Roasting the plantain brings out the same caramel sweetness with a fraction of the oil, so the tradition stays on the table and your heart gets a say.

Ingredients

Ripe plantains2
Eggs4
Cherry tomatoes150g
Spinach100g
Red onion1/2
Rapeseed oil1 tbsp
Chilli flakes1/2 tsp
Black pepper and a little salt

Method

1Heat the oven to 200°C (fan 180°C). Slice the plantains on the diagonal, toss with half the oil, and roast on a tray for 15 minutes until golden at the edges.
2Push the plantain aside; add the tomatoes, onion and spinach to the tray with the rest of the oil and roast 5 minutes more.
3Make four wells and crack in the eggs. Season with pepper, a little salt and the chilli flakes.
4Bake 6–8 minutes until the whites are set and the yolks still soft.
5Serve straight from the tray while everything is warm.

Make this work for your body

Sign up free to adapt this dish to your own health needs — lower salt, diabetes-friendly, dairy-free — while keeping everything you love about it. Save it, plan your week, and walk with others.

Adapt this recipe — free