Jamaican Callaloo & Eggs Recipe

Prepare the Callaloo

Rinse the callaloo thoroughly under cold water to remove any dirt or sand. Remove tough stems and chop the leaves into bite-sized pieces.

Chop the Vegetables

Finely chop the onion, garlic, tomato, and bell pepper. If using, finely chop the scotch bonnet pepper, adjusting the quantity to your spice preference.

Sauté the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

Add Callaloo and Spices

Add the chopped callaloo, chopped tomato, bell pepper, thyme, salt, black pepper, and scotch bonnet pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the callaloo is wilted and tender.

Prepare the Eggs

In a bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.

Scramble the Eggs

Push the sautéed vegetables to one side of the skillet. Pour the egg mixture into the other side. Allow it to sit for a minute, then gently scramble the eggs until they are cooked to your liking. Mix the eggs with the vegetables.

Serve the Dish

Remove from heat and serve the Jamaican Callaloo & Eggs warm. Enjoy it as a standalone dish or with some bread.