Dominican mangú with red onions and egg

Ingredients

For 1 serving

• Plantain150 g
• Red onion50 g
• Apple cider vinegar1 tablespoon
• Extra virgin olive oil2 teaspoons
• Eggs1
• Queso fresco20 g
• Saltto taste

Contains: lactose, eggs,

Method

1. Bring a small pan of salted water to the boil; score the plantain skin lengthways, peel it and cut it into pieces of about 3 cm.
2. Cook the plantain for 15 minutes, until very tender and easily crushed with a fork; before draining, keep a small ladleful of the cooking water.
3. Meanwhile, peel the red onion and slice it into thin rings; heat half the oil in a frying pan over a medium heat and cook for 5 minutes, until soft, then add the cider vinegar and let it bubble off for 1 minute; season with salt.
4. Mash the plantain with a fork or potato masher, adding the remaining oil and a little cooking water, until the mash is smooth and soft.
5. In the onion pan, with the onions pushed to one side, fry the egg for 3–4 minutes, until the white is set and the yolk soft.
6. Serve the mangú topped with the onions, with the egg and the queso fresco sliced or crumbled.