Sela and Taufa's Scrambled Eggs with Pele and Coconut
Team Tonga
INGREDIENTS
2 eggs, whisked
1 garlic clove, crushed
2 tbsp virgin coconut oil
1/4 cup pele leaves
1/2 cup of water
2 bok choy, quartered
¼ cup celery, leaves and stalks thinly sliced
1 spring, onion chopped
1/8 cup coconut, grated
1 coriander sprig
1 cherry tomato
Salt and pepper to season
METHOD
Method for the Scrambled Eggs with Pele:
- Blanch pele in hot water for 30 seconds.
- Drain and set aside to cool.
- Heat 1 tablespoon of coconut oil in pan.
- Add half the garlic, bok choy, and sautee until just cooked. Set aside.
- Heat the remaining tablespoon of coconut oil in a pan.
- Add remaining garlic and grated coconut.
- When cooked add eggs, only half cook.
- Add celery and onion to the eggs and cook for 10 seconds.
- Add pele leaves and fold the eggs over the pele leaves.
- Finish cooking the eggs and season well with salt and pepper.
- To serve put cooked bok choy on plate and top with eggs.
- Garnish with tomato and coriander leaves. Yum!
Tried this recipe at home? Let us know what you think!