Mangu with Longaniza, Fried Egg and Burrata

You can’t talk about Dominican food without mentioning this dish. Mangu is the best and most representative dish of the Dominican breakfast, lunch or dinner and it’s one you definitely need to try. Mangu is served with what we like to call Los Tres Golpes which consist of Dominican salami or longaniza (Dominican sausage), fried cheese and a sunny side up egg.

Here in the PNW, I can’t find many of the ingredients we use for Mangu so putting a spin on the traditional dish is a must!

Mangu with Longaniza, Fried Egg and Burrata

Ingredients

• Green Plantains

• Longaniza (Dominican Sausage) * See note

• Eggs

• Burrata* See note

• Red Onions

• Apple Cider Vinegar

• Butter* see note

• Olive Oil

• Water

• S&P

• Cilantro-to top off

Instructions

1. In a deep pot, boil water and add salt.

2. While the water is heating up, peel the plantains and slice them in half, throw them in the salted water.

3. While the plantains are cooking, slice the onion (julienne style) and put it in a bowl with apple cider vinegar and salt. Let it sit until you’re ready to cook it.

4. Remove the plantains from the water and mash them with a fork until they are very smooth and there are few lumps. Mix in butter and the plantain water and keep mashing and mixing until it turns into a smooth puree.

5. For the onions, Heat a tablespoon of oil in a skillet over low heat. Add onions, cook and stir until they become translucent. Remove from the heat.

6. Fry the egg and Longaniza.

7. Garnish the Mangu with the egg, longaniza, and onions.

8. Enjoy!

Recipe Notes

• Longaniza is not easy to find unless you live in an area that has Hispanic markets. Instead of using Longaniza, you can use any type of meat or no meat at all if you’re plant based.

• Traditionally, fried cheese is used for a Mangu but since it’s not easily accessible where I’m located, I used Burrata as a substitution.

• Instead of butter, you can use olive oil for the Mangu.