Tomato Egg and Plantain Skillet

• 200 g raw whole egg (about 4 large eggs) — Large whole eggs, raw
• 35 g cooked ripe plantain, diced — Cooked ripe plantain
• 80 g chickpeas, drained and rinsed — Canned chickpeas, drained and rinsed
• 160 g canned tomatoes — No-salt-added canned tomatoes
• 100 g red pepper, diced — Raw red bell pepper
• 60 g onion, diced — Raw yellow onion
• 5 g ginger, grated — Raw ginger root
• 0.8 g smoked paprika — Smoked paprika
• 0.3 g cayenne — Ground cayenne pepper
• 5 g avocado oil — Avocado oil
• 0.5 g fine salt — Fine salt

Method

1. 1Reduce the pepper sauceHeat oil over medium-high. Cook pepper and onion for 5 minutes.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Avoid tomato splatter and lower heat if ginger darkens.
2. 2Add gingerAdd ginger, paprika, cayenne, tomatoes, and half the salt and reduce for 4 minutes.4 minLook for: The sauce is thick, red, and leaves a clean trail across the pan.
3. 3Heat the plantain and chickpeasFold in cooked plantain and chickpeas, cover for 2 minutes.2 minLook for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Continue heat the plantain and chickpeasUncover and toss for 1 minute until the center reaches 165°F.1 min · 165°FLook for: Plantain is hot with caramelized edges and chickpeas are steaming.Safety: Use only fully cooked plantain and heat chickpeas to 165°F.
5. 5Set the eggsWhisk eggs with remaining salt, pour into the skillet.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Fold slowly over medium-low for 4 to 5 minutesFold slowly over medium-low for 4 to 5 minutes until moist curds reach 160°F.5 min · 160°FLook for: Eggs have no liquid patches and plantain pieces remain intact.Safety: Cook eggs to 160°F and use a clean serving utensil.
7. 7Rest and serveRemove from heat. Let the cooking surface reach the stated heat before adding the ingredients.Look for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Rest uncovered for 3 minutesRest uncovered for 3 minutes before spooning the complete skillet into one bowl.3 minLook for: Curds hold softly and the tomato sauce does not release water.Safety: Serve promptly or refrigerate within 2 hours.