Ecuadorian Green Plantain and Cheese Scramble

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From the coastal province of Esmeraldas comes this beloved breakfast dish of green plantains scrambled with fresh cheese, eggs, and crisp bits of pork. The grated plantains create a unique texture somewhere between mashed and hash-browned—savory, hearty, and deeply satisfying alongside a cup of strong coffee.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 55 gCarbs
• 5 gFiber
• 5 gSugar
• 18 gProtein
• 610 mgSodium
• 720 mgPotassium
• 225 mgCalcium
• 2.5 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the scramble

• 4 medium green (unripe) plantains
• 3 tbsp unsalted butter, divided
• 1/2 small red onion, finely diced
• 2 cloves garlic, minced
• 1 tsp achiote (annatto) powder
• 1/2 cup crumbled chicharrón or pork cracklings (optional)
• 4 large eggs, lightly beaten with 1/2 tsp kosher salt
• 1 cup crumbled queso fresco or mild farmer's cheese

For serving

• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 ripe avocado, sliced

Directions

1. Bring a large pot of generously salted water to a boil. Trim the ends of the plantains, score the skins lengthwise, and boil whole for 20–25 minutes until fork-tender but still firm.
2. Drain and let the plantains cool just enough to handle. Peel away the skins, then grate the cooked plantains on the large holes of a box grater for the traditional scrambled texture, or mash with a fork for a smoother result.
3. Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. Add the onion and cook for 3 minutes until translucent, then stir in the garlic and cook 30 seconds more.
4. Sprinkle the achiote over the onions and stir for about 20 seconds until the butter turns a deep reddish-orange and smells earthy.
5. Add the grated plantains and a few grinds of black pepper to the skillet. Stir and press with a spatula for 4–5 minutes, letting the mixture lightly crust on the bottom between turns.
6. Stir in the chicharrón if using, then pour in the beaten eggs. Stir continuously as the eggs set, creating soft curds throughout the plantain mixture, about 2 minutes.
7. Remove the skillet from the heat and gently fold in the crumbled cheese so it softens without fully melting. Taste and adjust the seasoning with more salt if needed.
8. Spoon onto warm plates and garnish with sliced scallions and cilantro. Serve immediately with avocado slices on the side.

Cook’s Notes

• Use only fully green plantains—yellow or blackening ones will turn sweet and sticky rather than producing the savory character of authentic Tigrillo.
• Grating the cooked plantains gives the signature fluffy, scrambled texture that distinguishes this dish from other plantain preparations like mashed or fried.
• Substitute the queso fresco with equal parts fresh mozzarella and a touch of feta if you cannot find an Ecuadorian-style fresh cheese.
• Achiote adds signature color and a faint earthy, peppery flavor; sweet or smoked paprika can stand in if you have none on hand.
• Serve alongside toasted bread or with a hot cup of café con leche for the most traditional Esmeraldas-style breakfast.

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