Onions, spring onions
salt, pepper, seasoning
Cut the plantain and fry in the vegetable oil until golden brown.
Place a saucepan with vegetable oil on the heat, add salt. Chop the onions and to the oil. Beat some eggs together in a plate and add to the frying onions. Stir several times. Add the chopped spring onions and fresh tomatoes and scotch bonnet peppers. Stir and add seasoning. The plantain and egg stew are ready to be served.