Baked Eggs West Indian Style Recipes

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BAKED EGGS, WEST INDIAN STYLE



Baked Eggs, West Indian Style image

Shirred eggs with a spicy sauce make a great brunch dish. Serve with toast or Arroz a la Mexicana (page 517).

Yield makes 4 servings

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 or 2 small dried hot red chiles or about 1 teaspoon hot red pepper flakes, or to taste
3 garlic cloves, chopped
1 medium onion, chopped
1 small bell pepper, preferably red, stemmed, seeded, and chopped
2 cups chopped plum tomatoes (drained canned are fine)
Salt and black pepper to taste
8 eggs
2 tablespoons butter, melted

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.

WEST INDIAN CHICKEN



West Indian Chicken image

A delicious sweet and sour style recipe that is best served over rice. Very easy to make.

Provided by LEANNE A . S

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 8

¾ cup distilled white vinegar
¼ cup barbeque sauce
¼ cup soy sauce
½ cup brown sugar
2 tomatoes, diced
1 green bell pepper, diced
2 cups chopped fresh mushrooms
1 (4 pound) whole chicken, cut into pieces

Steps:

  • In a large stockpot or dutch oven, over medium heat, combine the vinegar, barbeque sauce, soy sauce and brown sugar. Stir in the tomatoes, green pepper, and mushrooms. Bring the mixture to a simmer, then add the chicken. Continue to simmer until chicken is tender and pulls from the bone easily, about 30 minutes.
  • When chicken is cooked through, remove it from the pot and tear the meat off of the bones into bite sized pieces. Discard bones and return the chicken to the pot and heat through. Serve hot over rice.

Nutrition Facts : Calories 457.2 calories, Carbohydrate 19.9 g, Cholesterol 132.8 mg, Fat 21.6 g, Fiber 1.2 g, Protein 43.7 g, SaturatedFat 6 g, Sodium 838.8 mg, Sugar 16.5 g

INDIAN EGGPLANT - BHURTHA



Indian Eggplant - Bhurtha image

This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.

Provided by Simmi G

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 4

Number Of Ingredients 14

1 eggplant
2 tablespoons vegetable oil
½ teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon salt, or to taste
ground black pepper to taste
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
  • Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
  • Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.

Nutrition Facts : Calories 119.5 calories, Carbohydrate 13.4 g, Fat 7.4 g, Fiber 6.1 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 299.5 mg, Sugar 5.6 g

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