If you ever look through my Belize Wild Recipes section, you will know that I like “mixing it up” and revel in being non-traditional in my invention of meals. I am indeed a Rebel Cook!! ;). Anyway, I’ve cooked an Italian Style meal to eat with fry jacks. Just in case you don’t know, fry jacks are puffed up dough traditionally eaten in Belize with refried beans or eggs for breakfast. Well, I am being twice the rebel because I have modified it into Italian and Brunch!
This is really easy:
Take the following:
1 tbsp olive oil
1 medium onion, chopped finely
1 to 2 cloves of garlic, finely chopped
and saute until onions are nicely browned. Add:
5 peeled plum tomatoes (fresh/tinned), finely chopped
1/2 tsp of Italian Herbs (fresh/dried)
Salt to taste
Place a tight fitting lid and simmer for 10 minutes.
Next, take the lid off and crack eggs onto the simmering dish:
These are our lovely duck eggs; allow 1 to 2 eggs per person. The timing for the eggs is crucial! Put the lid back on; for soft cooked eggs, cook for 3 minutes 45 seconds; for hard boiled eggs, cook for 5 to 6 minutes. I like them soft and gooey so I have to really quick about it!
Serve immediately. Best with Fry Jacks but you can have it with crusty bread or toast.
Fry Jacks are puffed up fried dough eaten traditionally in Belize for breakfast. They are usually served with refried beans or eggs. I love fry jacks but I have never been able to achieve a good result with recipes found on the Internet. I mentioned this in passing to a Belizean friend and she was aghast at the fact that I had not mastered the art of Fry Jacks after all these years and promptly organised a lesson for me.
