Mangú with Pickled Onions and Eggs

Boil plantains in salted water (use half of salt) until very soft.

Meanwhile, heat half of olive oil in a skillet and cook red onion for 3 minutes. Add apple cider vinegar and a pinch of salt, and cook 2 minutes more until soft and pink.

Drain boiled plantain, keeping 120 ml of the water. Mash with a fork or masher, adding the rest of olive oil and salt and enough cooking water (cold, for the smoothest result) to make it silky.

Fry or poach eggs in a nonstick skillet until the whites are set.

Spoon mangú onto plates, pile pickled onions on top and serve with cooked eggs.