½teaspoonhot pepperscotch bonnet or habanero – seeds and membrane removed
Salt and black pepper to taste
Rinse smoked herrings, pat dry, chopped and set aside. In a medium pot, add water and lemon or lime juice or vinegar. Add smoked herrings pieces to pot and bring to a boil over medium heat. Boil for about 3 – 4 minutes. With a strainer Remove from water, set aside to drip.
In a bowl, beat eggs and mix with black pepper and set aside.
In a nonstick pan, under medium heat, add oil and herrings. Let fry until the pieces turn a bit darker, about 1 – 2 minutes. Add shallots, sweet peppers, hot pepper and chives. Let fry for about 1 – 2 minutes while turning. Do not let mixture burn. Add eggs mixture to pan and make sure the herrings mixture is totally covered.
Once you have noticed that the eggs have started to cook and you fell confident that you could flip the eggs so the other can cook, please do so. If not comfortable, use another pan of the same size to continue cooking the eggs or use a plate to slide the eggs out of the pan and another plate to flip the eggs and slide back to the original pan. You can also cover the eggs if preferred. Make sure the eggs are fully cooked and serve right away with bread.
You can substitute shallots for onions. Add tomatoes for more flavor if preferred, but remove seeds prior to adding and mixing with eggs mixture.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.