Escoveitch Eggs

This recipe by Jennifer Marie Spaulding of Kingston was a winner in the National Culinary Arts Competition. Recipe courtesy Jamaica Tourist Board.

4 eggs, hard boiled
1 small carrot, julienne
1 small cho-cho, julienne
1 clove garlic, chopped
3 Scotch bonnet peppers, julienne
1 medium onion, julienne
15 grams pimento seed
7 grams salt
30 grams vinegar

Cut eggs into wedges. Blanch vegetables and toss in garlic and melted butter. Steep pimento seeds, scotch bonnet and onion in vinegar. Cover for one minute. Combine with vegetables and pour over eggs then serve.