A Trio of Egg Dishes

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

In Trinidad guests are usually treated to the most elaborate dishes a cook can make. As a result, much of the simple and delicious daily fare that is eaten at home is never experienced by the visitor. My good friend Gerard Ramsawak, manager of Pax Guest House in Tunapuna, is a faithful devotee to the notion that the skill of the cook and the quality of the ingredients are most clearly revealed in those dishes that seem most rudimentary—because there is little room for error. Among his favorites are these three egg dishes that are served not just at breakfast, but as a protein-rich meal any other time of the day as well.


Egg Chokha

  • 2 teaspoons canola oil
  • ½ small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ green Scotch bonnet pepper or other hot chili pepper, finely chopped
  • 1 large tomato, chopped
  • 8 large eggs, beaten
  • 4 leaves shado beni or cilantro, chopped


  1. Heat the canola oil in a medium saute pan and add the onion. When the onion is translucent, lower heat to medium-low and add the garlic and chili pepper and fry until garlic is golden brown.
  2. Add the tomato and cook for 2 to 3 minutes or until the tomato is almost broken down.
  3. Stir in the beaten eggs and allow to cook 1 minute or until the edges begin to set. Using a spatula, gently push in the edges of the eggs toward the middle of the pan and swirl the uncooked eggs onto the pan surface so they may cook too. Sprinkle the eggs with the shado beni and cook 1 minute more. Flip the omelet (it’s ok if it breaks into pieces when flipping) and cook another minute or two. Serve with Sadha Roti or Plain Rice.