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Smoky Eggs Skewers
A smoky Caribbean-style eggs dish with plantain, scotch bonnet pepper and callaloo, seasoned with jerk spice and thyme, served with coco bread.
Ingredients
Instructions
Crack and whisk the eggs, season them, then braise until just set, about 6 minutes.
Add the plantain, scotch bonnet pepper and callaloo, cooking until softened, about 6 minutes.
Stir in the jerk seasoning, thyme and coconut milk for 2 minutes.
Warm the coco bread separately.
Let everything simmer for about 5 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the coco bread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
