Tigrillo con Queso y Chicharrón with Salsas and Fried Eggs

A traditional Ecuadorian breakfast dish featuring mashed green plantains cooked with cheese and crispy pork rinds, served with fresh salsas and topped with perfectly fried eggs.

Steps

1. Boil the sliced green plantains in salted water until soft, about 15 minutes. 2. Drain the plantains and mash them while hot. 3. In a skillet, heat 1 tbsp vegetable oil over medium heat. 4. Add the mashed plantains, crumbled cheese, and chopped chicharrón. Cook together, stirring gently until cheese melts and mixture is well combined, about 5 minutes. 5. Prepare the salsa by mixing diced tomato, onion, cilantro, lime juice, salt, and pepper in a small bowl. 6. In another pan, heat remaining oil and fry the eggs sunny side up, seasoning lightly with salt and pepper. 7. Serve the tigrillo hot, topped with fried eggs and accompanied by the fresh salsa on the side.

2 green plantains, peeled and sliced 100g fresh white cheese, crumbled 50g chicharrón (fried pork rind), chopped 2 eggs 1 small red tomato, diced (for salsa) 1 small onion, finely chopped (for salsa) 1 small cilantro sprig, chopped (for salsa) 1 tbsp lime juice (for salsa) Salt, to taste Black pepper, to taste 2 tbsp vegetable oil