Plantain and Eggs

Wash and peel all the plantain. (Remember to wash plantain
before you peel. Do not wash rips peeled plantains)
Slice the plantains or cut them into your desired fry-able sizes.
Sprinkle some salt for taste (totally optional).
Fry in hot oil. Cook them until they are slightly golden brown.
Remove and place on paper towel to drain excess oil. Fry in
batches, and be sure not to overcrowd your pan with too many
plantains.Chop all your vegetables: onions, tomatoes, red bell
peppers, garlic, and pour into the egg bowl. Chop spring onions
or any other greens and set them aside (optional and garnishing).
Crack or break the eggs into a bowl. Add some salt, a pinch of
black pepper, and ½ of a Maggi cube. Use a fork to beat the egg,
then add the chopped vegetables – tomato, onion, bell peppers,
and garlic; mix until well combined.
Turn the stove to medium-low. Set your saucepan or frying pan
on the stove, add about one tablespoon of oil or less. As soon as
the pan gets hot, slowly pour your egg-vegetable mixture.
(Please do not allow the pan to overheat; if not, you could end up
with a burnt egg.)
Allow the mixture/combination to settle into the pan, do not
immediately start stirring. Think of omelet instead of regular
“scrambled eggs.” Give the mixture about 1 and 1/2 -2 minutes (or
as soon as you start seeing cooking evidence) before you turn or
flip around with a spatula.
Cook until done and just the way you want it, then remove from
the pan and immediately serve with the fried yams and plantains.
Garnish with spring onions