Thursday, 13 September 2012

Starting the day with Trinidad Eggs.

Trinidad Eggs

440g can Golden Circle Pineapple pieces, 6 eggs, 2 tblsp butter, 1 chopped onion, 500g ripe tomatoes, skinned, ½ cup chopped green capsicum, 1 tblsp chopped parsley, salt and pepper to taste.
Drain pineapple pieces. Melt butter in frypan, fry onion for 5 minutes. Add sliced tomatoes, green capsicum. Cook, covered, about 5 minutes. Add pineapple pieces, stir to blend. Break eggs into frypan, one at a time, making a nest for each with back of spoon. Sprinkle with salt, pepper and parsley. Cover and cook until eggs are set, about 5 minutes. Serve hot with buttered toast.

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