Here is another breakfast dish from the Golden Circle Tropical Recipe Book circa 1965.
I made Trinidad Eggs because of its rather catchy title. Sadly, there were no food styling images accompanying this particular recipe.
Why this dish is called Trinidad Eggs is any one's guess?
I Googled it and I only found information about wholesale eggs in Trinidad. Funny that.
Perhaps the addition of the tinned pineapple gives it a calypso feel. Jason and Mr Rooney, our Rastafarian builder, were treated to this fare on Sunday morning. Yum, yum.
Mr Rooney suggested that smoking ganja was a possible requirement to eat the meal...Jason bemoaned the fact he could never have a dreadlock holiday...West Indian Cricketer jokes were being told with wild abandon.
15 oz can Pineapple pieces in syrup
2 tbsp butter
1 chopped onion
500 g sliced tomato skinned ( I used tinned)
1/2 cup green capsicum chopped
1 tbsp 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.
|Jason's plate. He was tucking in and even wanted seconds.|
The verdict was mixed. Jason gave it a thumbs up and could have eaten more! Mr Rooney was less enthusiastic saying a nice piece of crispy bacon was needed to counter-balance the sweetness of the dish.
At any rate, the meal was quite substantial and sustained them until the afternoon, so it served its purpose. And on that note, I'll leave with this little ditty as you ponder whether to Trinidad Eggs or not to Trinidad Eggs....