Dominican · Breakfast & brunch

Mangú with eggs

Name: Mangú with eggs
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 4 large green plantains; 1 1/2 teaspoons kosher salt, divided; 4 tablespoons unsalted butter, divided; 1 large red onion, thinly sliced; 2 tablespoons apple cider vinegar; 2 tablespoons olive oil; 4 pasteurized large eggs; 1 ripe avocado, sliced, optional

Silky Dominican mashed green plantains with vinegar-softened red onion and crisp-edged fried eggs.

About 50 minTotal

About 40 minActive

$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Any lidded pot of at least two quarts works; a very large pot loses heat faster.
Best value
Cuisinart MultiClad Pro 2-quart Saucepan
View at Amazon
Built for frequent use
All-Clad D3 2-quart Saucier with Lid
View at All-Clad
Another workable path: Any lidded pot of at least two quarts works; a very large pot loses heat faster.
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How we chose
Research-backed · reviewed Aug 2026
We compared two-quart stainless pans for even heat, pouring, lid fit, handle behavior, induction compatibility, durability, and value. Independent side-by-side testing informed the tier distinction; manufacturer specifications established construction and care. Kwilt has not made this soup in these pans.
Cuisinart MultiClad Pro 2-quart Saucepan: The responsive tri-ply construction and two-quart size suit a small soup while remaining useful for grains and sauces. Trade-off: Its conventional corners hold onto food more than a rounded saucier, and the finish is less refined than the All-Clad.
All-Clad D3 2-quart Saucier with Lid: The fully bonded body and rounded base make stirring and pouring easy while the lid holds a small soup warm. Trade-off: Its premium price is difficult to justify for an occasional soup if a basic lidded saucepan already covers the job.
Another workable path: Any lidded pot that comfortably holds at least two quarts works. Avoid an oversized pot if possible; the shallow soup loses heat faster while you finish the omelet.
Sources
The Kitchn saucepan comparison
Cuisinart exact model listing
All-Clad D3 product details

Ingredients

1× recipe · Makes 4 servings

4 large green plantains
1 1/2 teaspoons kosher salt, divided
4 tablespoons unsalted butter, divided
1 large red onion, thinly sliced
2 tablespoons apple cider vinegar
2 tablespoons olive oil
4 pasteurized large eggs
1 ripe avocado, sliced, optional

Instructions

Cut the ends from plantains, score skins lengthwise, remove peels, and cut flesh into 1-inch pieces. Cover with cold water, add half the salt, and until very tender, 18 to 22 minutes.
Meanwhile, toss red onion with vinegar and 1/4 teaspoon salt and rest 10 minutes. Heat olive oil over medium-low, add the onion and its vinegar, and cook only until softened and vivid pink, 4 to 5 minutes.
Reserve 1 cup plantain cooking water, then drain. Mash plantains immediately with 3 tablespoons butter, adding room-temperature cooking water gradually until smooth, soft, and spoonable but not runny.
Fry pasteurized eggs in remaining butter until whites set with crisp edges and yolks remain soft; season with remaining salt.
Spoon mangú onto warm plates, top with the vinegary onions, and serve with eggs and optional avocado. Loosen mangú with more reserved water if it tightens before service.