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Trinidad Eggs

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces (drained)
  • 6 eggs
  • 2 tablespoons butter
  • 1 chopped onion
  • 450g ripe tomatoes, skinned
  • ½ cup chopped green capsicum
  • 1 tablespoon chopped parsley
  • salt and pepper to taste
Measurements guide

Product used

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces (drained)
  • 6 eggs
  • 2 tablespoons butter
  • 1 chopped onion
  • 450g ripe tomatoes, skinned
  • ½ cup chopped green capsicum
  • 1 tablespoon chopped parsley
  • salt and pepper to taste
Measurements guide

Product used

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces (drained)
  • 6 eggs
  • 2 tablespoons butter
  • 1 chopped onion
  • 450g ripe tomatoes, skinned
  • ½ cup chopped green capsicum
  • 1 tablespoon chopped parsley
  • salt and pepper to taste
Measurements guide

Method

Melt butter in fry pan, fry onion for 5 minutes. Add sliced tomatoes, green capsicum. Cook, covered, about 5 minutes. Add pineapple pieces, stir to blend.

 

Break eggs into frypan, one at a time, making a nest for each with back of spoon. Sprinkle with salt, pepper and parsley. Cover and cook until eggs are set, about 5 minutes.

 

Serve hot with buttered toast.

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