Baked Eggs West Indian Style Recipes

MAMA'S FRY BAKES ( ST. VINCENT AND THE GRENADINES)

Steps:

• If not using yeast, omit step 6. The dough can be rolled out and fried immediately.
• Mix together the flour, salt, baking powder and yeast.
• Rub in the shortening.
• Add sufficient water to the flour mixture to make a smooth dough.
• Knead dough lightly until smooth.
• Cover with a damp cloth and leave dough to relax for ½ hr).
• After dough has rested for ½ hour, divide and shape into 12 balls.
• Roll each ball of dough on a lightly floured surface, to 1/4 " thick and 3 1/2" round.
• Fry in hot oil until brown on both sides.
• Put on paper towels to absorb excess oil.
• These freeze well and can be reheated in the microwave.

INDIAN SCRAMBLED EGGS

Steps:

• Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
• Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
• Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.

BAKED EGGS, WEST INDIAN STYLE

Steps:

• Preheat the oven to 350°F. Put the olive oil in a large skillet over medium-high heat; a minute later, add the chiles and garlic and cook for about 30 seconds, stirring. Add the onion and bell pepper and cook, stirring occasionally, until the onion softens, 5 to 10 minutes. Add the tomatoes and cook, stirring occasionally, until the mixture becomes saucy, 10 to 15 minutes. Season with salt and pepper.
• Put a portion of the sauce in each of 4 ramekins or put all of it in the bottom of a gratin dish. If you're using a gratin dish, make 8 nests in the sauce using the back of a spoon; crack 1 egg into each nest or 2 eggs into each ramekin. Top with salt, pepper, and the melted butter.
• Bake for 8 to 12 minutes, or until the eggs are barely set. The yolks should still be soft and runny-take care not to overcook.

INDIAN SCRAMBLED EGGS

Steps:

• Heat the oil and butter in a small nonstick frying pan. Add the onion and fry until soft, about 4 minutes.
• Beat together the tomato, chile, eggs, cilantro, and salt, to taste, in a bowl. Pour the mixture into the hot frying pan and scramble as normal. Take the pan off the heat when the eggs are cooked to your taste. Transfer the eggs to a warm dish and serve with toast, if desired.

SCRAMBLED EGGS - INDIAN STYLE

Steps:

• Heat the butter in a skillet, over medium heat, until hot. Turn the heat down to med-low, then add the onion and ginger and cook for approximately 5 minute. Add the chile, cumin and turmeric and then cook for approximately 1 minute, while stirring.
• Beat the eggs with the yogurt and 1/2 t salt, lightly. Turn the heat to low and add the eggs to the onion mixture. Cook this all, stirring , until the eggs are just set, approximately 12 minutes.
• Stir in the tomatoes, cilantro and salt and pepper, to taste.
• Serve!

INDIAN-STYLE SCRAMBLED EGGS

Steps:

• Heat oil in a skillet over medium-high heat.
• Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
• Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.