Kosua ne Meko
- Level: Easy
- Yield: 6 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 154
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 372
- Sodium
- 338
- Total: 40 min (include resting time)
- Active: 15 min
Ingredients
12 large eggs
Kosher salt
1/2 cup chopped onion
1 teaspoon grated fresh ginger
2 small ripe tomatoes on the vine, chopped
1 habanero or Scotch bonnet pepper, optional
Directions
- Put the eggs in a large pot and add enough water to completely cover them. Add 1 teaspoon salt. Place the eggs over medium heat and cook until firm, about 20 minutes. Prepare an ice bath, then transfer the eggs to the ice bath to cool. Gently remove the shells and cut the eggs in half.
- Add the onion, ginger, tomato, habanero, if using, and 1 teaspoon salt to a food processor. Use the pulse button to blend the ingredients into a textured puree with some small chunks of tomato and onion. Taste and adjust the salt if needed. Scoop the meko into a small bowl.
- Spoon 1 teaspoon of the meko onto the middle of each egg half over the yolk. Eat these snacks 1 egg half at a time or as a sandwich by putting 2 halves together.