west-african

Ivorian Alloco with Spicy Onion Tomato Relish and Fried Eggs

Name: Ivorian Alloco with Spicy Onion Tomato Relish and Fried Eggs
Yield: 1 serving
Cuisine: west-african
Ingredients: 219 g ripe plantain, peeled and sliced; 18 g vegetable oil for air frying or brushing; 84 g eggs; 101 g tomato, diced; 59 g onion, thinly sliced; 8 g red chili, finely chopped; 8 g vinegar; 2 g salt; 0.84 g black pepper

This dish pairs ripe plantain, peeled and sliced with eggs, tomato, diced and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

15 g Protein

86 g Carbohydrates

29 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

219g ripe plantain, peeled and sliced 318 kcal
18g vegetable oil for air frying or brushing 159 kcal
84g eggs 120 kcal
101g tomato, diced 18 kcal
59g onion, thinly sliced 24 kcal
8g red chili, finely chopped 3 kcal
8g vinegar 1 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

ripe plantain
Slice the ripe plantain on a diagonal. Pat dry with a towel.
ripe plantainvegetable oil for air frying or brushingsalt
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Fry plantain slices in batches until deep golden, 2-3 minutes per side; drain on paper and salt lightly.
tomatoonionred chilivinegarsalt
Mix diced tomato, sliced onion, vinegar, chopped chili, and a pinch of salt to make a quick relish; let sit 5 minutes.
eggssaltblack pepper
In a nonstick pan, fry the eggs to your liking (sunny-side or over-easy). Season with black pepper and a pinch of salt.
ripe plantaineggs
Plate the alloco with the relish and eggs; spoon any relish juices over the plantain for tang.