Mangú with Egg & Grilled Halloumi

📝 Ingredients

• 2 very green plantains (about 250 g each with the skin)
• 15 g unsalted butter
• 100 ml plantain cooking water (set aside)
• 1 red onion (about 120 g)
• 2 tbsp red wine vinegar
• 2 eggs
• 80 g halloumi
• 2 tsp olive oil (1 for the onions, 1 for the eggs)
• Salt, black pepper

🍴 Utensils

• Saucepan
• Potato masher or fork
• Frying pan
• Non-stick frying pan
• Spatula
• Paring knife

📖 Steps

1. Cut the ends off the plantains, score the skin lengthways in 2 or 3 places without cutting into the flesh, then peel it off with your thumb: green plantain skin is thick and clings, that's normal. Cut the flesh into 3 cm chunks.
2. Put the chunks in a pan of cold salted water, bring to the boil, then cook for 15 to 20 min over a medium heat, until the tip of a knife slides in without resistance. Before draining, scoop out 100 ml of the cooking water and leave it to cool slightly.
3. Meanwhile, peel the red onion and slice it into thin rings. Fry it in the frying pan with 1 tsp oil over a medium heat for 4 to 5 min, until soft but still slightly crunchy, then pour in the vinegar, season with salt and let it reduce for 1 min. Set aside.
4. Drain the plantains and mash them straight away, while piping hot, with a potato masher or fork, along with the butter and a pinch of salt. Gradually add the cooking water, stirring, until you have a smooth, soft mash that is neither sticky nor runny. Cover.
5. Cut the halloumi into 1 cm slices and pat them dry with kitchen paper. Cook them in the very hot non-stick frying pan, without any fat, over a medium-high heat for 1 to 2 min per side, until nicely golden. Set aside on a plate.
6. Turn the heat down to medium-low, pour 1 tsp oil into the non-stick frying pan and crack in the eggs. Cook them for 3 to 4 min, until the whites are completely set and the yolks still runny. Lightly salt the whites and season with pepper.
7. Divide the mangú between the plates, top with the red onions and their juices, then add the fried egg and the slices of grilled halloumi. Serve immediately: mangú firms up as it cools.