Ecuadorian · Breakfast · Easy
Tigrillo (Ecuadorian Plantain and Egg Scramble)
0.0 (0 ratings)- Total
- 50 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 420
Green plantains meet softly set eggs, scallions, and cheese in a warm, chunky breakfast scramble from Ecuador.
Coarsely mashed plantains give Tigrillo (Ecuadorian Plantain and Egg Scramble) more bite than an ordinary egg breakfast. Scallions and cheese run through the warm mixture, a substantial way to start the day in Ecuador.
Green plantains are essential for a savory result. Leave some small pieces when mashing, and fold the eggs gently over moderate heat so they set around the plantain without turning dry and crumbly.
Method
Cover the plantains with water in a saucepan and bring to a boil. Cook for until a fork passes easily through the centers, then drain thoroughly.
Mash the plantains coarsely with the milk and salt, leaving small pieces rather than making a smooth puree.
Melt the butter in a large skillet over medium heat. Cook the scallions for until soft, then add the plantain mash and stir for until hot.
Pour in the beaten eggs and add the black pepper. Fold gently over medium-low heat for until the eggs are fully set but still moist.
Remove the pan from the heat, fold in the queso fresco, and divide among four warm plates. Serve before the plantain mixture firms.
Forkue tips
- Fresh mozzarella can replace queso fresco for a softer, stretchier finish. Choose cheese with microbial or vegetable rennet if you need a vegetarian breakfast.
Storing and reheating
Refrigerate for up to 2 days. Warm covered in a skillet with a splash of milk, folding gently so the eggs do not break into dry crumbs; add fresh cheese after reheating if desired.
Made it?
Tap a star to rate it. It helps the next cook decide.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.
Tigrillo (Ecuadorian Plantain and Egg Scramble): FAQ
Can I use ripe plantains?
Ripe plantains make a much sweeter, softer scramble. Green ones supply the savory starch and coarse texture associated with tigrillo.
How is tigrillo different from bolon?
Tigrillo is served as a loose mash or scramble, often with eggs and cheese. Bolon is shaped into compact balls of mashed green plantain with a filling or mix-ins.
How do I store and reheat Tigrillo (Ecuadorian Plantain and Egg Scramble)?
Refrigerate for up to 2 days. Warm covered in a skillet with a splash of milk, folding gently so the eggs do not break into dry crumbs; add fresh cheese after reheating if desired.
How long does Tigrillo (Ecuadorian Plantain and Egg Scramble) take?
About 50 min in total: 15 min prep and 35 min cooking.
What do I need to make Tigrillo (Ecuadorian Plantain and Egg Scramble)?
The key ingredients are plantains, eggs, queso fresco, scallions, butter and milk, plus pantry basics.
Any tips for Tigrillo (Ecuadorian Plantain and Egg Scramble)?
Fresh mozzarella can replace queso fresco for a softer, stretchier finish. Choose cheese with microbial or vegetable rennet if you need a vegetarian breakfast.
Cook this next
50 minColombian · Gluten-free
Almojábanas (Colombian Cheese Bread)
1 hr 20 minSalvadoran · Gluten-free
Quesadilla Salvadorena (Sweet Cheese Cake)
55 minEcuadorian · Gluten-free
Locro de Papa (Ecuadorian Potato Cheese Soup)
50 minGerman · Gluten-free
Bauernfruhstuck (German Farmer's Breakfast)
50 minAmerican · Vegetarian
Bran Muffins
53 minNepalese · Vegetarian