Tigrillo

Method

• step 1

  Put the plantain pieces into a bowl of cold water to soak for one hour. Drain well. Put the plantain pieces into a pan of boiling water. Boil over a medium heat for 30-35 minutes or until soft. Drain well and tip into a mixing bowl. Add the peanut butter, milk, ¹/2 of the butter, season well and mash together until smooth.

• step 2

  Meanwhile, heat 1 tbsp of the olive oil in large non-stick frying pan over a high heat. Add the bacon and fry for 4-5 minutes or until just crisping, then scatter the spring onions into the pan and continue to fry for 1-2 minutes or until wilted. Remove from the heat, add the paprika and mix well.

• step 3

  Tip the bacon and spring onions into the plantain mash, along with the cheese and ³/4 of the coriander. Mix everything together really well and season.

• step 4

  Reheat the bacon pan over a high heat. Add the remaining butter and transfer the tigrillo to the pan and flatten it out with a spoon. Reduce the heat to medium and break up and turn it regularly, until crisp. It will crumble and look a little like a hash, with crunchy pieces.

• step 5

  Meanwhile, heat a frying pan over a medium heat with the remaining oil and cook the eggs to your liking.

• step 6

  To serve, divide the tigrillo between six plates. Top each with an egg. Scatter over the remaining coriander leaves and a pinch more of paprika. Serve immediately.