Tigrillo Ecuadorian Green Plantain Mash with Cheese and Eggs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory Ecuadorian breakfast mash combining ripe green plantains, melted fresh cheese, and scrambled eggs for a comforting start to the day. This Latin American-inspired recipe, ready in about 40 minutes, combines green plantains, peeled and sliced, large eggs, butter into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 3 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a medium pot of water to a boil. Add 3 peeled and sliced medium green plantains along with 1 tsp salt, cooking for 20 minutes until plantains are very tender.
  2. Step 2: Drain the plantains and transfer them to a large bowl. Mash with a fork or potato masher until smooth but still slightly chunky.
  3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the mashed plantains and cook, stirring, for 3 minutes until warm.
  4. Step 4: Add 1 cup crumbled fresh queso fresco and 2 tbsp butter to the plantains, stirring until the cheese melts and the mixture becomes creamy and rich.
  5. Step 5: In a separate nonstick pan, scramble 3 large eggs with 1/4 tsp black pepper until just set but still soft.
  6. Step 6: Serve the tigrillo hot topped with the scrambled eggs for a hearty Ecuadorian breakfast.

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