Keshi Yena

• 5 eggs
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons raisins
• 2 tablespoons capers
• 1 Scotch Bonnet pepper (Habanero), finely chopped
• 3 tomatoes, chopped
• 2 tablespoons ketchup
• 2 tablespoons sweet relish
• 2 tablespoons spicy mustard
• 1 1/2 pounds Edam cheese
• 3 tablespoons Worcestershire sauce
• 2 pounds ground turkey
• salt and black pepper, to taste
• 2 tablespoons oil
• 2 tablespoons finely chopped parsley

1. Heat oil. Add onion, garlic, bell pepper and Scotch Bonnet. Saute until softened.rnAdd meat and cook until meat is thoroughly cooked.
2. Add tomatoes, raisins, capers, ketchup, mustard, relish and Worcestershire. Simmer for about 15 minutes until most of the liquid has evaporated.
3. In a small bowl, beat 4 of the eggs. Add to skillet and cook, tossing frequently, for 3-4 minutes. Add a generous sprinkling of black pepper and scant amount of salt.rnAdd parsley. Stir to combine and cook for 1 more minute. Let cool.
4. Preheat oven to 350 F.
5. In a small bowl, beat the remaining egg. Grease 2 pie plates with butter. Place cheese slices along the bottom and sides of the dish, overlapping the slices, making sure there are no spaces. Place half of the filling inside. Cover with more cheese slices, again making sure there are no spaces.rnBrush the top liberally with the remaining egg to seal, especially at the edges. Repeat for the second pie plate.
6. Bake for 30 minutes.

eggs, onion, bell pepper, garlic, raisins, capers, scotch, tomatoes, ketchup, sweet relish, spicy mustard, cheese, worcestershire sauce, ground turkey, salt, oil, parsley

Taken from food52.com/recipes/25606-keshi-yena (may not work)