Baked Eggs with Herbs

Ingredients:

5 medium tomatoes, chopped

3 sprigs of parsley, chopped

3 scotch bonnet, chopped

½ medium onions, chopped

1 knorr cubes

2 eggs

Directions:

Preheat the oven to 180 degree Celsius. Mix all the vegetables in a bowl and crumble the knorr cube in the mix. Mix thoroughly. Butter 2 ramekins. In one ramekin, add ¼ of the mixture and spread it even at the base. Add on egg in the ramekin, do not mix. Layer the top with ¼ of the mixture. Repeat this step for the other ramekin. Bake for 12 minutes.

Serve with toasted bread or pancake.

Fati's Gizzard Broth

Ingredients:

8 turkey Gizzards (medium chopped)

½ medium onions

3 cloves garlic

½ cup of chopped spring onions

½ Green Peppers

3 scotch bonnet (ata rodo)

3 table spoon of corn flour

1 teaspoon Dried Thyme

2 teaspoons Curry powder

2 Knorr cubes

Salt to taste

Directions:

In a medium size sauce pan add the gizzard, curry, thyme, onions, garlic, Knorr cubes and garlic. Add water to cover the gizzard and boil for 15 minutes or until its soft. Add more water to cover the gizzard then add the spring onions, scotch bonnet, green pepper and simmer for 5 minutes. Add salt if needed or one more Knorr cube.

Mix the corn flour with a little water to make a smooth paste. Add it to the sauce pan and stir gently. Simmer for another 5 minutes.

I served this with roasted potatoes.