Breakfast & suhoor

Pepper eggs with roasted plantain

  • Breakfast & suhoor
  • West & East African
  • 20 min hands-on
  • Vegetarian
  • Halal

Ingredients

One standard portion

  • 135g liquid egg whites
  • 170g plantain
  • 5g rapeseed oil (1 tsp)
  • 2 eggs
  • 60g peppers
  • 30g onion
  • 50g tomatoes
  • 40g spinach

Season as the method describes. Spices, salt, lemon and water aren’t weighed or counted below.

Per portion

Calories
534kcal
Protein
32g
Carbs
66g
Fat
16g

Added up from each ingredient’s typical values per 100g. A standard portion is this meal’s share of a 2,000 kcal day.

Method

  1. Roast the sliced plantain at 220°C for fifteen minutes.

  2. Fry the peppers, onion and tomato with scotch bonnet; scramble in the eggs and whites with the spinach.

  3. Serve together.

In a plan

This is one of the dishes our plans cook from, and plans serve it for breakfast, or for suhoor in Ramadan. There, the liquid egg whites, plantain and rapeseed oil are weighed out to your own numbers; everything else stays as written.

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General guidance, not medical advice. Please check with your doctor if you have a medical condition, are pregnant, or are new to exercise. Check every ingredient against your own allergies.