Callaloo and Eggs - Intekai Academy

· 2 ounce(s) vegetable oil

· 1 teaspoon(s) salt

· 2 ounce(s) onion, julienne

· 1 teaspoon(s) scotch bonnet pepper, chopped

· 1 packet(s) carrot, julienne

· 1 packet(s) callaloo

· 1 teaspoon(s) black pepper

· 4 ounce(s) tomato, julienne

· 1 ounce(s) escallion, chopped

· 1 whole egg and 1 yolk (1 ITK Serving of Eggs)

· 1 teaspoon(s) thyme

· 1 tablespoon(s) butter, unsalted

1. In a sauté pot over medium flame, add oil and sauté onions, hot pepper and carrots.

2. Sauté vegetable for 1 minute then add callaloo, salt and pepper, cover and continue cooking for another 3 minutes.

3. Add tomato, escallion, thyme and butter, stir, cover and continue cooking for another 3 minutes or until callaloo is tender.

4. Add serving of eggs to callaloo just before they are finished

5. Serve out 1 ½ cups of callaloo and eggs and serve with 1 small bammy or 1 slice of whole grain bread

3 Servings, 250 Calories