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Plantain, Egg & Turkey Scotch-Bonnet Tomato Skillet

Prep 10 min Cook 15 min Difficulty 2/5

Quick skillet of fried plantains, scotch-bonnet tomatoes and eggs—ready in ~25 minutes. Spicy, savory one-pan meal.

Why this recipe works

A simple one-skillet dish of fried plantains, chopped turkey scotch-bonnet tomatoes and eggs baked right in the pan. It suits weekday breakfasts, quick dinners, or when you want a savory, spicy single-pan meal. This recipe is fast (about 25 minutes), uses pantry basics plus fresh tomatoes, and scales easily for more servings.

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Key takeaways

Crispy fried plantains paired with saucy scotch-bonnet tomatoes and baked eggs.
Ready in about 25 minutes with minimal equipment.
Adjust pepper heat by reducing seeds or using milder tomatoes.

Recipe guide

A simple one-skillet dish of fried plantains, chopped turkey scotch-bonnet tomatoes and eggs baked right in the pan. It suits weekday breakfasts, quick dinners, or when you want a savory, spicy single-pan meal. This recipe is fast (about 25 minutes), uses pantry basics plus fresh tomatoes, and scales easily for more servings.

One-pan, 25-minute spicy plantain and egg skillet—easy to scale.

  • Crispy fried plantains paired with saucy scotch-bonnet tomatoes and baked eggs.
  • Ready in about 25 minutes with minimal equipment.
  • Adjust pepper heat by reducing seeds or using milder tomatoes.

Ingredients & Prep

Ingredients (serves 2–3): 2 medium plantains, peeled and sliced; 4 large eggs; 150 g turkey scotch-bonnet tomatoes, chopped (reserve juices); 1–2 tbsp neutral oil; salt and pepper to taste.

Cooking Steps

Heat a large skillet over medium and add 1–2 tbsp oil. Fry plantain slices in a single layer until golden and tender, 3–4 minutes per side; drain on paper towels. Reduce heat to medium-low, add a bit more oil if needed, then add chopped tomatoes and cook 4–5 minutes until softened and saucy. Return plantains to the skillet, nestle them into the tomatoes, crack eggs evenly over, cover, and cook 5–7 minutes for runny yolks. Season and serve hot.

Tips & Variations

Variations: swap turkey scotch-bonnet for milder tomatoes or chiles. Add chopped onion or garlic with the tomatoes for more flavor. To serve for more people, double ingredients and use a larger skillet or bake in a 9-inch ovenproof dish at 180°C/350°F until eggs set.

Ingredients

  • 2 medium plantain
  • 4 large eggs
  • 150 g turkey scotch bonnet tomatoes

Instructions

  1. Peel plantains and slice into 1/2-inch rounds or diagonal pieces
  2. Heat a large skillet over medium heat and add 1-2 tablespoons oil
  3. Add plantain slices in a single layer and fry until golden brown and tender, about 3-4 minutes per side; remove and drain on paper towels
  4. Chop turkey scotch bonnet tomatoes and reserve juices
  5. Reduce heat to medium-low and add a little more oil if needed
  6. Add chopped tomatoes to skillet and cook until softened and slightly saucy, about 4-5 minutes
  7. Return plantains to the skillet, nestling them into the tomato mix
  8. Crack eggs evenly over the plantains and tomatoes
  9. Cover skillet and cook until egg whites are set and yolks reach desired doneness, about 5-7 minutes for runny yolks
  10. Season with salt and pepper and serve hot

FAQs

How do I cook the plantains so they aren’t mushy? Yes—peel and slice into 1/2-inch rounds; fry until golden and tender, about 3–4 minutes per side.
How can I make this less spicy? Remove seeds and membranes to reduce heat, or use fewer scotch-bonnet pieces; substitute a milder chili or bell pepper if needed.
What’s the best way to get well-set eggs without overcooking? Use a medium skillet, preheat to medium, and cover when cooking the eggs so whites set evenly in 5–7 minutes for runny yolks.