Rinse the salted cod under cold water, then place in a bowl and cover with fresh water. Soak for 2-3 hours or overnight, changing the water twice to remove excess salt.

Drain the cod and place in a saucepan with fresh water. Bring to a boil, then reduce heat and simmer for 15 minutes until tender. Drain and let cool slightly.

Once cooled, flake the cod with your fingers, removing any bones or skin. Set aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onions and cook for 3 minutes until softened.

Add diced bell peppers and minced garlic, cooking for another 2 minutes until fragrant.

Stir in diced tomatoes, thyme, black pepper, and a pinch of cayenne. Cook for 5 minutes until tomatoes break down slightly.

Add the flaked saltfish to the skillet and mix well with the vegetables. Cook for 3-4 minutes, stirring occasionally.

In a separate bowl, whisk together the eggs with a splash of milk and black pepper.

Push the saltfish mixture to the sides of the skillet and pour the eggs into the center. Scramble gently until just set, then fold together with the saltfish mixture.

While the saltfish cooks, heat vegetable oil in another skillet over medium-high heat. Slice plantains diagonally and fry for 2-3 minutes per side until golden and caramelized.

To serve, divide the saltfish and egg mixture among bowls. Top with fried plantain slices and avocado slices. Garnish with fresh cilantro and serve with lime wedges.