Begin by making the sauce. In a small sauce pot add in all ingredients except the cayenne pepper. Stir to combine, cover the pot and put it over medium heat. Simmer while cooking the plantains.
Heat 1/2-inch of oil over medium heat in a medium pot until the oil is hot but not smoking. Carefully add the plantains and cook until crisp, golden brown, and cooked thoroughly, 10 to12 minutes, stirring occasionally.
Transfer the cooked plantains from the oil to a large bowl double-lined with paper towels to drain.
By this time the sauce will be ready. All vegetables should be tender and the tomatoes would have released their juices. Reduce the heat to low and stir in cayenne pepper. Cover with the lid and keep warm while rolling the dumplings.
Remove the paper towels from the plantains and start mashing the plantains using a wooden masher or potato masher until mostly smooth. Add the cheese, scallions, butter and salt. Using gloves mix everything together thoroughly.
Roll the mixture into balls. Serve immediately with the tomato scallion sauce and your choice eggs.