Jollof-Inspired Breakfast Bowl

This Jollof-Inspired Breakfast Bowl is a flavourful and filling meal made with seasoned rice, black-eyed peas, sweet plantains, and eggs. The combination of savoury spices and caramelized plantains creates a delicious balance of sweet and savory flavours.

Recipe

This recipe makes 4-5 servings

Ingredients:

Rice & Beans:

  • 2 tbsp oil

  • 1 bell pepper, chopped

  • 1 onion, chopped

  • 1 tsp garlic powder

  • 2 tbsp tomato paste

  • 2 tsp curry powder

  • 4 cups cooked rice

  • 1 can black-eyed peas

  • 2 tsp salt

  • 1 tsp pepper

Plantains:

  • 2 plantains

  • 2 tbsp oil

  • 2 tbsp brown sugar

  • ¼ tsp salt

Eggs:

  • 6 eggs

Equipment:

  • Large non-stick skillet

  • Cutting board and knife

  • Mixing bowls

  • Spatula and whisk/fork

  • Measuring spoons

Directions:

  1. Heat 2 tbsp oil in a large skillet.

  2. Add bell pepper and onion; cook until soft.

  3. Stir in garlic, tomato paste, curry powder. Cook for 2-3 minutes.

  4. Add cooked rice, peas, salt, and pepper. Transfer to a bowl and keep warm.

  5. In the same skillet, heat 2 tbsp oil

  6. Slice plantains into ½-inch pieces. Toss plantains with sugar and salt.

  7. Place in skillet in a single layer; cook 2–3 minutes

  8. Flip and cook another 2–3 minutes.

  9. Transfer to a plate and cook eggs

  10. Crack eggs in a bowl, whisk and cook.

  11. Serve rice and beans with plantains and eggs

    Storage:

  • Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat the rice, beans, and plantains in a skillet or microwave before serving with freshly cooked eggs if desired.

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