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Spicy Nigerian Plantain, Turkey & Egg Hash
One-skillet spicy Nigerian plantain, turkey and egg hash—sweet plantain, Scotch bonnet heat, curry and eggs. Ready in ~35 minutes.
Why this recipe works
A savory breakfast or brunch hash combining fried ripe plantain, cooked turkey, tomatoes, peppers and eggs with Nigerian-inspired spices. Suits cooks who want a flavorful one-skillet meal ready in under an hour.
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Key takeaways
Sweet fried plantain balances fiery Scotch bonnet and curry.
Use pre-cooked turkey to speed up the dish (ready in ~35 min).
Cook eggs in wells for intact yolks or scramble for an even mix.
Recipe guide
A savory breakfast or brunch hash combining fried ripe plantain, cooked turkey, tomatoes, peppers and eggs with Nigerian-inspired spices. Suits cooks who want a flavorful one-skillet meal ready in under an hour.
A quick one-skillet meal that balances sweet plantain with spicy peppers and savory turkey.
- Sweet fried plantain balances fiery Scotch bonnet and curry.
- Use pre-cooked turkey to speed up the dish (ready in ~35 min).
- Cook eggs in wells for intact yolks or scramble for an even mix.
Ingredients
Ingredients (serves 3): 2 medium ripe plantains, peeled and cut into 1/2" cubes; 200 g cooked turkey chunks; 1 medium red bell pepper, diced; 1 small Scotch bonnet, seeded and minced (adjust to taste); 2 medium tomatoes, chopped; 1 small onion, chopped; 1 tbsp vegetable oil; 1 tsp curry powder; 1/2 tsp salt; 1/4 tsp black pepper; 3 large eggs.
Method
Fry plantain cubes in oil over medium-high, stirring, until golden and tender (8–10 min). Remove. Sauté onion 2–3 min, add bell pepper, Scotch bonnet and tomatoes, cook 3–4 min. Season with curry, salt and pepper. Add turkey and heat 2–3 min, then fold plantains back in.
Finishing & Tips
Make three wells and crack an egg into each; cover and cook 3–6 min until whites set (or beat eggs and pour over for scrambled style). Serve hot. Tips: use a nonstick skillet for easier egg cooking; pat plantains dry before frying to reduce splatter; adjust curry and pepper to taste.
Ingredients
- 2 medium plantains
- 3 large eggs
- 200 g cooked turkey chunks
- 1 medium red bell pepper
- 1 small Scotch bonnet pepper
- 2 medium tomatoes
- 1 small onion
- 1 tablespoon vegetable oil
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Peel plantains and cut into 1/2-inch cubes.
- Heat oil in a large skillet over medium-high heat.
- Add plantain cubes and fry, stirring occasionally, until golden and tender, about 8–10 minutes; remove and set aside.
- Chop onion, red bell pepper, Scotch bonnet (remove seeds for less heat), and tomatoes.
- Add a little more oil to the skillet if needed and sauté onion until translucent, about 2–3 minutes.
- Stir in bell pepper, Scotch bonnet, and tomatoes; cook until softened, 3–4 minutes.
- Season with curry powder, salt, and black pepper; stir to combine.
- Add cooked turkey chunks and cook until heated through, 2–3 minutes.
- Return fried plantains to the skillet and gently fold to combine with the turkey and vegetables.
- Make three small wells in the hash and crack one egg into each well, or beat eggs and pour over the hash if preferred.
- Cover skillet and cook until egg whites are set and yolks reach desired doneness, about 3–6 minutes.
- Gently loosen eggs and serve hot.
FAQs
Which type of plantain should I use?
Use ripe (yellow with some black) plantains for sweetness and tender texture; green plantains will be starchy and firmer.
How can I reduce the spiciness?
Remove Scotch bonnet seeds for milder heat, or substitute a jalapeño for less intensity; taste and adjust salt before serving.
Can I use a different protein?
Yes — swap in cooked chicken, leftover roast turkey, or cooked ground turkey; keep chunks small so they heat through quickly.