2 Serves
30 Mins
Peel the ripe plantains and slice them diagonally into half-inch thick pieces.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
35 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
912 mg / 4,700 mgSodium
646 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Heat the cooking oil in a frying pan over medium heat until shimmering.
Add the plantain slices to the pan and fry until golden brown on both sides, then remove and drain on paper towels.
In the same pan, crack the fresh eggs and fry them to your desired doneness, seasoning with salt and pepper.
Serve the warm fried plantains and eggs immediately on a plate.
25
g95
g20
g
Yemeni
