If you’re looking to add some serious flavor to your breakfast or brunch, these spicy chili eggs are a must-try. Made with sunny-side-up eggs, garlic chili oil, and Caribbean-style pepper oil, they’re crispy, savory, and packed with heat. This easy skillet dish comes together in minutes and tastes amazing with toasted rye bread or your favorite crusty loaf.

It’s perfect for anyone who loves spicy food and wants a unique twist on their usual egg routine. Whether you’re making breakfast for one or planning a spicy brunch spread, these eggs bring the heat and flavor every time.

Incredible Chili Eggs shown as fried eggs in a cast-iron skillet

Ingredient Guide

Salted butter: Adds a rich base and helps the eggs get crispy edges.
Garlic chili oil: Gives a garlicky heat and adds a flavorful depth.
Spice Bomb pepper oil: A fiery oil made with Caribbean hot peppers; brings extra spice.
Eggs: The star of the dish, best when cooked sunny side up for runny yolks.
Sea salt: Enhances flavor, especially important since the oils and butter are already seasoned.
Black pepper: Adds a mild bite to balance the heat.
Chives: Offers a mild onion flavor and fresh green finish.

Cooking Notes from the Kitchen

Crack the eggs into a bowl first to check for shell fragments and ensure a clean transfer to the pan.
Let the chili oils heat gently with the butter to infuse the flavors.
Covering the pan helps cook the egg tops without flipping, great for sunny-side-up lovers.
Watch your salt, both the oils and butter already have sodium, so use a light touch.

Shopping Made Easy

Garlic chili oil and pepper oil: Look in the international or Asian aisle. Chili Crisp or homemade pepper oil also works well.
Chives: Fresh chives are in the produce section; substitute green onions if needed.
Butter and eggs: Standard pantry staples—use good-quality eggs for best results.
Toasted rye bread: Optional, but ideal for serving. Use any hearty bread if you prefer.

What is garlic chili oil, and where can I buy it?

Garlic chili oil is a spicy, aromatic oil made with garlic, chili flakes, and seasonings. You can find it in the Asian section of most grocery stores or online. It’s also easy to make at home.

Can I use chili crisp instead of pepper oil?

Yes! Chili crisp is a great substitute for Caribbean-style pepper oil and adds texture and heat. Use your favorite brand to match your spice preference.

How spicy are these chili eggs?

These eggs are quite spicy, especially with both garlic chili oil and pepper oil. You can reduce the heat by using less chili oil or switching to a milder variety.

What toppings go well with this dish?

Try chopped fresh herbs like chives or cilantro, crumbled cheese, or even a drizzle of yogurt or sour cream to balance the spice.

Is this a good brunch recipe?

Absolutely! These chili eggs are quick, bold, and pair perfectly with bread, avocado, or salad, making them ideal for a standout brunch dish.

Incredible Chili Eggs

A spicy and savory egg dish made with garlic chili oil, pepper-infused butter, and Caribbean-style seasoning. Quick, bold, and endlessly customizable, it’s perfect for breakfast or brunch, especially with bread or rice to mop it up.

Cuisine: Fusion Courses: Breakfast, Vegetarian Recipe Keys: Dairy Spicy Vegetarian

Print Recipe

Prep Time 3 mins Cook Time 7 mins Total Time 10 mins Difficulty: Beginner Servings: 2 Diet:

G Gluten-Free V Vegetarian

Ingredients

2 large eggs
2 tablespoons salted butter
1 teaspoon garlic chili oil
1 tablespoon Spice Bomb pepper oil (or your favorite hot chili oil)
1 pinch sea salt
¹⁄₄ teaspoon black pepper
¹⁄₂ teaspoon chives (finely chopped)

Instructions

Video

Crack the eggs into a small bowl so they’re ready to use.
Heat a small non-stick skillet over medium heat. Add butter and let it melt.
Add garlic chili oil and Spice Bomb pepper oil to the butter. Swirl or stir to combine.
Once the oils are hot and aromatic, gently add the eggs to the skillet. Cook uncovered for 1–2 minutes.
Sprinkle a pinch of sea salt and black pepper over the eggs.
Tilt the pan and spoon the hot oil mixture over the egg whites (and yolks if you prefer them more cooked). Place a lid over the pan and cook for another 3-4 minutes on medium heat until the top is cooked to your liking.
After about 2–3 minutes, turn off the heat. Sprinkle chopped chives over the top.
Let sit for 30 seconds, then serve immediately with your preferred side.

Note

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Breakfast Gluten Free

Curry Eggs. The Simplicity of Delicious.

May 28, 2025April 18, 20211 Comment

Many of you may be perplexed by this recipe as eggs in a curry sauce may seem strange. However this was a typical dish mom would make for us when she little in the cupboards (we always had fresh eggs from our chickens) or ran out of ideas to keep the menu fresh for 4 children on a daily basis. While many may associate Curry Eggs with Guyana, it’s very normal in Trinidad and Tobago as well.

You’ll Need…

4 hard boiled eggs (cut in 1/2)
1 medium shallot (or small onion – diced)
1 pimento pepper (sliced)
4 wiri wiri peppers
1 medium tomato (remove skin and seeds – diced)
4 cloves garlic (crushed)
1-2 tablespoon veg oil
1 teaspoon Caribbean Green Seasoning
1 cup water
2 scallions (chopped)
1 tablespoon curry powder
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon black pepper

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. I used Pimento and Wiri Wiri (coffee) peppers in the recipe, however they are optional (in the event you can’t source them). Scotch Bonnet, Habanero or any spicy pepper will work of you want a little kick.

Boil the eggs and set aside.

Place a sauce pan on a medium flame and add the oil, followed by the shallots, cumin seeds, the white parts (bottom) of the scallions, pimento pepper and garlic. Immediately turn the heat to low.

Add the black pepper, then as soon as you start seeing dark edges on the onion and garlic, add the Wiri Wiri peppers (whole), followed by the curry powder (heat still on low). Mix well. We’re building that rich curry flavor here, by wet-toasting the spices which makes up the curry powder.

Add the Caribbean Green Seasoning (stir) for that herbal note and the salt. Now add the water to help create the gravy and to cook out the ‘rawness” of the curry. Turn the heat up so it comes to a boil, but as soon as it does, reduce the heat back to low.

Add the diced tomato and allow it to simmer for 4-5 minutes.

Now place the cut eggs, yolk side down as we want them to start absorbing the curry sauce (be gentle).

After a couple minutes, flip the eggs over and add the green tops of the scallion.

Now here is where you get to personalize things. Taste for salt and adjust and reduce the gravy to the consistency you like. I had it with Sada Roti, so I needed nuff sauce.

This a bit of a simplified version of Curry Eggs as we do it in the Caribbean. There’s the more detailed recipe where the eggs are boil, then fried to form a crust, before they go for that curry bath. Then there’s the version mom would do with potatoes, to stretch the dish and give it more body. Those I will share in upcoming recipes.

If you want heat, break the peppers, or remove and discard if heat is not your thing. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Breakfast Desserts

Ultimate Caribbean Coconut French Toast.

May 28, 2025March 7, 2018Leave a Comment

Confession! I don’t like ‘sweet’ foods, especially French toast… nor did I grow up seeing this being made in my home as a child on the islands. I was asked (challenged) by a fan to demo my take on a Caribbean French toast, thus the recipe. If you’re on a diet or diabetic, I guarantee you that this recipe is not for you. However if you’re into French Toast you’ll luv this version, especially the caramel passion fruit sauce it’s topped with. You’ll UP your brunch game with this recipe!

You’ll Need…

bread (at least day old)
2 large eggs
1 cup coconut milk
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

2 tablespoon brown sugar (I used golden brown)
1- 1 1/2 cups coconut milk
1 tablespoon butter
2 bananas (sliced)
1 passion fruit
1/4 teaspoon ginger (powder)
pinch salt
2 tablespoon pure maple syrup

1 1/2 tablespoon butter + coconut oil

In a bowl whisk the eggs, 1 cup coconut milk, vanilla, nutmeg and cinnamon (you can add a pinch of salt if you want also). Then slice the bread about 3/4-1 inch thick and cover/soak with this mixture. Allow it to really soak in (I recommend using old bread as it will soak in the ‘batter’ better). Set aside and let’s prepare the Caramel Passion-fruit topping.

In a saucepan (I used a non stick pan) on medium heat add the brown sugar and allow it to melt. It will then go frothy and amber, here’s where you’ll add the coconut milk and whisk. Do NOT allow the sugar to go darker than amber or it will make the sauce bitter. Now add the ginger and a pinch of salt and mix. It’s now time to add the passion fruit (the pulp) along with the sliced ripe banana and mix well to coat. Allow it to go for about 5 minutes, then go in with the butter and maple syrup to finish up. You’re looking for a thick sauce, so you may need to reduce it a bit if it’s still a bit too runny.

It’s now time to toast the bread. Heat the butter and oil in a non stick pan on a medium flame/low flame, then add the pieces of bread which were soaked in the coconut batter. Cook for about 3 minutes, then flip to the other side and cook for another 3 minutes. You may need to flip them a couple more times to fully cook through (about a further 2 minutes per side). If it’s getting dark quickly without cooking the inside thoroughly, turn the heat down a bit. My toast had a lovely golden ‘crust’ to it.

Now it’s just a matter of slicing the French toast into triangles (if that’s the way your kids like it) and top with that awesome banana caramel passion-fruit topping we made. Keep in mind that if you wanted you can also add a bit of dark rum in the caramel sauce and if you prefer plantains instead of bananas.. rock that.

While not my thing, this Coconut French Toast with the Caramel Coconut Passion Fruit topping is guaranteed to be a hit at your next Sunday brunch.. works great mid-week when all you want is something rich and sweet to comfort you after a hard day at work.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Breakfast Gluten Free

The Ultimate Plantain Frittata.

May 28, 2025December 3, 20171 Comment

With all the requests I’ve been getting for more breakfast / brunch type recipes, I thought I’d share a classic Plantain Frittata with you. While not something you’d traditionally see in the Caribbean, I came up with this recipe a few years ago when I had friends visiting for the weekend. The idea behind this frittata was to include 3 things we’re passionate about (ingredients) in the Caribbean… Salted Cod, Fresh Herbs and Ripe Plantains. You can be as creative as you want in your version.

You’ll need…

2 tablespoon olive oil
1 medium onion (diced)
4 sprigs thyme
2 tablespoon chopped parsley
2 sprigs Oregano (fresh)
1 cup prepared salted cod
5-10 grape tomatoes (cut 1/4)
2 ripe plantains (sliced fried)
3/4 cup grated cheese (med cheddar)
1/4 teaspoon black pepper
1/2 yellow bell pepper (diced)
1/2 red bell pepper (diced)
1/4 scotch bonnet pepper (diced fine)
7 large eggs
1/4 teaspoon nutmeg
veg oil for frying the ripe plantains.
1 orange (zest)
1-2 tablespoon golden brown sugar

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. When using Scotch Bonnet peppers, be sure to use gloves and wash your hands with soap and water immediately after handling them. Additionally, don’t include any seeds or the white membrane around the seeds if you’re overly concerned about the raw heat.

Prepare the vegetables etc. Then in an oven-proof pan, heat the olive oil on a medium flame. Add the prepared salted cod bits, followed by the onion and back pepper (reserve a tiny bit for the eggs). Turn the heat down to low and gently cook for 2-3 minutes. After which you can then add the diced bell peppers and cook for another 2-3 minutes.

With the heat still on low (remember to give everything a good mix), it’s time to add the parsley, oregano (pick off the individual leaves) and thyme (just the little leaves). Stir and cook for another minute or so.

Your kitchen should have that lovely aroma of the Caribbean by now. It’s time to add the tomatoes (I used grape, feel free to use whatever type you have) and stir well. Preheat your oven to 400 F (forgot to mention this earlier).

Whisk the eggs with the freshly grated nutmeg and black pepper (we reserved at the start). I didn’t add salt to this frittata as I knew the salted cod would have enough salt to season this to my liking. Plus the aged cheddar tends to be a bit salty as well. That said, you may need a pinch of salt in the eggs (not mentioned in the ingredient list). Pour the eggs into the pan (heat still on low), give it a mix and then add the grated cheese. Using a spoon, gently work the cheese throughout the egg mixture in the pan. Cook on the stove for about 5 minutes on low heat until it sets (firm up). Then place the pan on the middle rack of your oven.

In another pan. On a medium flame, fry the sliced plantain coins for about 2-3 minutes on each side. As they go golden in color, remove and continue frying the rest.

Zest the orange and add it to the brown sugar (mix well) and set aside.

After about 10 minutes in the oven, remove the pan and top it with the fried sliced plantain pieces. Top the plantain pieces with the brown sugar / orange zest mixture. The final step is to caramelize the top, so crank the heat up in your oven to “broil” (about 500 F) and place the pan back in for 2-3 minutes.

Please keep an eye on things at this point as we don’t want it to burn.

I guarantee you.. serve this and your family and friends will praise you. However, it may mean you’ll have to make this for them every weekend. The natural sweetness from the plantain, subtle hint of orange, base of herbs and salted cod.. that’s all I have to say. Serve warm!

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Breakfast Gluten Free Seafood

Ultimate Caribbean Breakfast Recipe.

May 28, 2025October 15, 20151 Comment

Breakfast was usually a grab and go routine for me as a young fella on the islands during the week, as I went to school in the city and it meant leaving our sleepy village very early in the morning. I had to take a 2nd taxi (shared) when I got into San Fernando (2nd largest city in Trinidad) to make it in time for the first bell. So weekends was when mom would go all out with whatever we wanted for breakfast. Now this sort of breakfast was never included as I only developed a liking for many of the ingredients you’ll see me use, during my travels across the Caribbean as an adult. However the dish itself represents the sort of satisfying breakfast you’d find across the West Indies, especially on the weekends.

You’ll Need…

4 green cooking bananas (cooked)
1-2 cups prepared salted fish (Cod)
1 scotch bonnet pepper
1 cup diced bell pepper
4 sprigs thyme
2 tablespoon chopped parsley
1 large shallot (or 2 cloves garlic & 1 small onion)
1 can ackee (drain / rinsed)
2 tablespoon olive oil (or coconut oil)
1/4 teaspoon black pepper
8 small okra (cut in half – length)
6 cups Jamaican callaloo (trimmed/shredded)

Note: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Video Tutorials:

How To Prepare Jamaican Callaloo For Cooking

How To Shop For, Cook And Peel Green Bananas.

How To Prepare Salted Fish

Please use the video tutorials above to prepare the necessary ingredients. If using canned ackee as I did, be gentle and rinse with cool water to get rid of the brine it’s packaged in and set aside. On a medium flame, heat the olive oil (or coconut) and add the diced shallot and thyme. Lower the heat to low and let it cook gently for 3 minutes.

With your heat still on low, add the prepared salted cod and the black pepper and continue cooking for 3 minutes.

Turn the heat up to medium and add the cut/trimmed ockra and scotch bonnet pepper (remember to use as much as you can handle and don’t use any seeds if you’re concerned about the raw heat). Stir well and cook for a couple minutes.

It’s now time to add the prepared Jamaican callaloo (chorai bhaji) and stir well. It will look like it will overflow, but it will shrink (wilt) down as it cooks. Add all the other ingredients, except the cooked green bananas and ackee and mix well.

After 5 Minutes, add the cooked green bananas (cut into 1 inch pieces) and mix well. Then GENTLY fold in the ackee. Please be gentle as it’s very tender and can fall apart very easily. Warm trough and combine the flavors and you’re basically done.

An amazing one pot Caribbean breakfast beast served (enjoyed) hot. Feel free to add other types of ground provisions to the mix (like yams, dasheen, cassava etc) and be sure to have some slices of fried plantains on the side with some coconut bake or johnny cakes.

Breakfast

Caribbean Breakfast Hash.

May 28, 2025January 7, 20132 Comments

I’ll admit that I have a weakness for all types of ground provisions, but I have a special attachment to yams. In soups, steamed, boiled, mashed, scalloped, roasted.. I’m country to heart and love ground provisions (or “food” as my Jamaican brothers and sisters would say) in all forms. Moving to Canada all those moons ago I also fell in love with corned beef and potato hash, so the creative side of my brain thought it would be nice to have a Caribbean version.

You’ll Need…

2-3 cups cubed yam
pinch black pepper
2 tablespoon coconut oil (or olive oil)
1 med onion diced
1 tablespoon parsley (garnish)
2 tablespoon shredded salted fish
1/4 scotch bonnet pepper

Note: I’m using Caribbean style yams for this recipe and not the sweet potato that’s usually called yams in North American grocery stores. Go to your local West Indian, Latin Or Asian food stores and I’m sure you’ll find it being sold there. It may be called Jamaican or West Indian yam. Sweet potato is a good alternative for this recipe as well, but remember you may need to balance the natural sweetness of it. I started cooking this in a cast iron pan, but transferred it to a non stick frying pan for better results.

Using a potato peeler or sharp pairing knife, peel the yam as you would normally peel a potato. If there are any black spots or blemishes..cut and remove. The sticky residue from the yams may irritate your skin/hands so do wear gloves or coat your hands with some vegetable oil. Cube and set in cool water until you’re ready to cook or it will discolor quickly.

If you’ve never prepared salted cod fish before, you’ll need to soak it in cold water, then drain. Now place it in a pot with water, bring to a boil and simmer for about 20 minutes. Then drain, rinse with cool water and shred. I got the boned variety, for less work (don’t have to search out the tiny little bones to remove). The soaking and boiling will remove the heavy salt it’s been cured in.

Dice the scotch bonnet pepper (no seeds) and onion, and get ready to cook.

Heat the coconut oil in a non stick frying pan on a medium flame, then add the onion and cook for about 3-4 minutes. Then add the black pepper, scotch bonnet pepper and shredded salted fish (salted cod). Allow this to cook for about 3-4 minutes, so we get the lovely accent of the salted cod. Now drain the cubed yam and add to the pot. Your heat should be at med/low now and cover the pot so it sort of steam cooks.

Remember to stir every 4 minutes and this should be fully cooked in about 20 minutes. The natural sugars in the cubed yam will cause it to get a lovely golden brown on the edges. You can remove the lid the last 4 minutes of cooking, and to test if it’s fully cooked all you have to do is pierce it with a sharp knife. If there’s no resistance.. you’re good to go. Garnish with the chopped parsley!

What a lovely way to start the day with this unique Caribbean style hash brown. There’s enough here for 3-4 people if serving as a side to eggs and toast.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

What is garlic chili oil, and where can I buy it?

Can I use chili crisp instead of pepper oil?

How spicy are these chili eggs?

What toppings go well with this dish?

Is this a good brunch recipe?

Incredible Chili Eggs

Ingredients

Instructions

Note

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