Caribbean Jerk Breakfast Scramble
A scrambled-egg breakfast built on jerk seasoning, featuring swappable proteins and vegetables. Cooked quickly on the stovetop, served warm with toast or flatbread.
Ingredients
Method
Dice the red onion, bell pepper, and tomato; chop the protein (bacon, ham, or tempeh) into bite-sized pieces; mince cilantro and zest the lime.
Heat coconut oil in a large skillet over medium-high heat. Add the chopped protein and cook until starting to brown, about 3–4 minutes.
Add diced red onion and bell pepper; sauté for 2 minutes until softened. Stir in jerk seasoning and cook for 30 seconds until fragrant.
Pour in beaten eggs and stir gently with a spatula, scraping from the edges, until curds form and eggs are just set, about 3–4 minutes. Fold in diced tomato in the last minute.
Remove from heat; stir in lime juice and zest, fresh cilantro, salt, and pepper to taste.
Divide between plates or bowls and serve warm with toast, flatbread, or flour tortillas.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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