Tigrillo comes from Zaruma, a gold-mining town in Ecuador’s El Oro province, and it’s now a favorite breakfast all over the country. Boiled green plantain is roughly mashed and cooked with an onion and pepper refrito, then scrambled with eggs and plenty of cheese until everything comes together. The name refers to its speckled look, like a little tiger. It’s filling, cheap and ready in about 30 minutes.
- Servings: 4
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
Ingredients
- 3 green plantains, peeled and cut into chunks
- 2 tablespoons butter
- 1/2 red onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon achiote powder and 1/2 teaspoon cumin
- 4 large eggs, beaten
- 1 cup (115 g) shredded mozzarella or crumbled queso fresco
- 1/2 cup chopped chicharrón or cooked bacon (optional)
- 2 tablespoons chopped cilantro
- Salt and pepper
Instructions
- Boil the plantains. Cook in salted boiling water for 15 to 20 minutes, until tender. Drain.
- Mash roughly. Mash the plantains with a fork or potato masher, leaving some small chunks for texture.
- Make the refrito. Melt the butter in a large nonstick skillet over medium heat. Cook the onion, bell pepper and garlic with the achiote and cumin for 5 minutes.
- Add the plantain. Stir in the mashed plantain and the chicharrón, if using, and cook 3 minutes, pressing so it gets lightly toasted.
- Scramble. Pour in the eggs and stir gently until almost set. Add the cheese and keep stirring until melted and creamy. Season with salt and pepper.
- Serve hot, sprinkled with cilantro, with coffee and a side of ají.
Tips
- Don’t over-mash. Tigrillo should be chunky, not smooth like a purée.
- Go easy on the heat once the eggs are in, so they stay soft.
- Use leftovers: day-old boiled plantain works perfectly.
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