Alloco Plantain Fried Egg

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Alloco is one of Côte d'Ivoire's most beloved street foods, featuring sweet ripe plantains fried until golden and caramelized, then topped with a sunny-side-up egg and a punchy onion-tomato pepper sauce. The contrast of sweet plantain, runny egg yolk, and tangy heat makes it an irresistible breakfast or snack any time of day.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 22 gSugar
• 11 gProtein
• 520 mgSodium
• 720 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 28 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fried plantains

• 4 very ripe plantains (yellow with black spots, or fully black skin)
• 1 1/2 cups vegetable oil, for shallow frying
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For the spicy onion-tomato sauce

• 2 medium red onions, thinly sliced
• 3 medium ripe tomatoes, finely chopped
• 2 scotch bonnet or habanero peppers, seeded and minced
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 small bouillon cube, crumbled
• 1/4 cup vegetable oil
• 1/2 teaspoon salt, or to taste
• 2 tablespoons water

For the eggs and assembly

• 4 large eggs
• 1 tablespoon vegetable oil
• Fresh cilantro or parsley, chopped, for garnish

Directions

1. Peel the ripe plantains by slicing off both ends, scoring the skin lengthwise, and pulling it away. Slice each plantain diagonally into 1/2-inch thick ovals.
2. Heat 1 1/2 cups vegetable oil in a large heavy skillet over medium heat to about 350°F (175°C). Fry the plantain slices in a single layer for 2-3 minutes per side until deeply golden and caramelized. Work in batches to avoid overcrowding.
3. Remove the fried plantains with a slotted spoon onto paper towels, season immediately with salt and pepper, and keep warm in a low oven.
4. In a separate skillet, heat 1/4 cup oil over medium heat. Add the sliced onions and cook for 4-5 minutes until softened and translucent.
5. Stir in the garlic, ginger, and minced scotch bonnet peppers and cook for 1 minute until fragrant. Add the chopped tomatoes, crumbled bouillon cube, salt, and 2 tablespoons of water.
6. Simmer the sauce for 6-8 minutes, mashing the tomatoes with a spoon until it thickens into a chunky, slightly oily relish. Taste and adjust seasoning.
7. In a clean nonstick skillet, heat 1 tablespoon oil over medium-low heat. Crack the eggs one at a time and fry sunny-side up for 3-4 minutes until the whites are set but the yolks remain runny. Season lightly with salt.
8. To assemble, place a generous mound of hot fried plantains on each plate, spoon the spicy tomato-onion sauce over the top, and carefully set a fried egg alongside or on top of the plantains.
9. Garnish with chopped cilantro or parsley and serve immediately while everything is hot and the egg yolk is still runny.

Cook’s Notes

• Use only very ripe plantains with black-spotted or fully black skins; underripe plantains will be starchy and hard rather than sweet and tender.
• Maintain oil temperature around 350°F so plantains caramelize quickly without absorbing too much oil or burning on the outside.
• Adjust the scotch bonnet quantity to your heat tolerance; leave seeds in for a fiercer sauce, or substitute with jalapeños for a milder version.
• Serve alloco immediately after frying, as plantains lose their crisp exterior quickly and turn soft when held too long.
• For an authentic street-food experience, eat the dish with your hands, tearing the plantains and dipping them into the runny egg yolk mixed with the spicy sauce.

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