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Breakfast

Start your day island-style. From coconut bake and saltfish to plantain fritters and porridge, these Caribbean breakfast recipes bring warmth and comfort to your morning table.

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Curry Eggs in a pan
Breakfast Caribbean Classics Fall Recipes Featured Seasonal Recipes Spring Recipes Summer Recipes Vegetarian Winter Recipes

Ultimate Curry Eggs

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Curry Eggs in a pan

I’m excited to share this Ultimate Curry Eggs, a humble but satisfying Trinidadian classic that turns hard‑boiled eggs into a flavorful curry experience. These are a beloved Caribbean dish made by simmering eggs in a richly seasoned sauce with aromatics and curry, offering a comforting, protein‑rich meal in under 30 minutes. Bringing back childhood memories of mom’s kitchen, I’ve simplified the process to highlight bold flavor and ease.

Ingredient Guide

  • Hard Boiled Eggs – perfectly cooked eggs as the hearty base of curry eggs
  • Onion or Shallot – builds savory depth in the curry sauce
  • Pimento or Hot Pepper – adds a hint of traditional Caribbean heat
  • Wiri Wiri or Scotch Bonnet Pepper – optional spice element for bold curry eggs
  • Tomato – light acidity and texture in the curry eggs sauce
  • Garlic – aromatic foundation for Curry Eggs
  • Curry Powder – essential Caribbean spice blend for flavor
  • Cumin Seeds (Geera) – warm spice tones in the curry eggs sauce
  • Caribbean Green Seasoning – herbal accent typical in Curry Eggs
  • Scallions – fresh garnish to finish Curry Eggs
  • Black Pepper – gentle seasoning to balance the curry
  • Salt – brings out the flavors in Curry Eggs
  • Vegetable Oil – medium for sautéing aromatics in curry eggs

Cooking Notes from the Kitchen

  • Cook eggs to firm but not overdone; cut in half to expose yolk and increase absorption of curry sauce.
  • Flavor develops by toasting curry powder and spices over low heat before adding liquid..
  • Leaving Wiri Wiri or Scotch Bonnet peppers whole gives a milder heat; slice or remove seeds for more kick.
  • Eggs may be gently fried before adding to the sauce for a crisp exterior (optional variation).
  • Adjust curry sauce consistency by simmering longer to reduce, or adding water if needed.
  • Serve with roti, rice, fry bake, or bread to enjoy the rich curry eggs sauce.

Shopping Made Easy

  • Look for fresh hard‑boiled eggs or cook your own for curry eggs—preferably farm‑fresh eggs.
  • Onions or shallots and garlic are standard aromatics; ensure freshness for bold flavor.
  • Pimento peppers and Wiri Wiri or Scotch bonnet peppers can be found in Caribbean grocery sections.
  • Use Caribbean green seasoning or a blend of cilantro, chives, and herbs to mimic traditional curry eggs flavor.
  • Caribbean curry powder and cumin seeds bring authenticity to the dish.
  • Roti, fry bake, or sada roti make great accompaniments; they are sold frozen or fresh in many West‑Indian grocers.

What makes this unique in Caribbean cooking?

Curry Eggs is a protein‑rich Trinidadian comfort dish where hard‑boiled eggs are simmered gently in a spiced curry sauce made with aromatics, green seasoning, and traditional curry powder

How do I prevent eggs from falling apart?

Do not stir vigorously once eggs are added. Cut the eggs in half, yolk side down, to absorb the curry, then gently spoon the sauce over them. You may fry them lightly beforehand for stability.

Can I add potatoes or aloo?

Absolutely, that variation is commonly known as “Curry Eggs and Aloo.” Pre‑boil potatoes and simmer with the curry sauce before adding the eggs for a more substantial meal.

Are these eggs gluten‑free and vegetarian-friendly?

Yes, Curry Eggs is naturally gluten‑free and suitable for lacto‑ovo vegetarians, as long as all seasonings are verified gluten‑free.

What is the best way to serve Curry Eggs?

Serve Curry Eggs alongside warm roti, fry bake, sada roti, or steamed rice so you can soak up the rich curry sauce. Bread or provisions also complement it well.

Curry Eggs in a pan

Ultimate Curry Eggs

Simple yet satisfying, these Curry Eggs features hard‑boiled eggs simmered in a rich curry sauce with aromatics and warm spices, delivering bold Caribbean flavor in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Caribbean Classics, Fall Recipes, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes
Servings 4

Ingredients
  

  • 4 hard boiled eggs halved
  • 1 shallot or onion, diced
  • 4 cloves garlic crushed
  • 1 pimento pepper sliced
  • 1-2 Wiri Wiri peppers or Scotch bonnet peppers, whole or sliced
  • 1 tomato diced, seeds removed
  • 1 tablespoon Caribbean Green Seasoning
  • 1 teaspoon cumin seeds
  • 1 tablespoon curry powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt or to taste
  • 2 tablespoon vegetable oil
  • 1 cup water
  • 2 scallions chopped, for garnish
  • 4 cloves garlic crushed
  • 1 pimento pepper sliced
  • 1 tablespoon Caribbean green seasoning
  • 1 teaspoon cumin seeds
  • 1 tablespoon curry powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt to taste
  • 2 tablespoon vegetable oil to taste
  • 1 cup water to taste

Instructions
 

  • Heat oil in a saucepan over medium heat. Add shallot, garlic, pimento pepper, and cumin seeds; cook until fragrant.
    pan with oil and garlic for curry eggs
  • Lower heat and stir in curry powder, Caribbean green seasoning, black pepper, and salt. Toast gently for 3–4 minutes.
    curry seasoning added to the pan with sauteed garlic
  • Add water and tomato; bring to a gentle simmer. Allow sauce to thicken slightly on low heat.
    tomatoes added to pan
  • Place halved eggs yolk‑side down into sauce gently. Simmer for 3–4 minutes, then turn eggs over and simmer another 2 minutes.
    eggs added halved, yolk down in pan
  • Sprinkle scallions, taste and adjust seasoning if needed. Remove from heat and serve.
    Curry eggs cooking in pan
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Incredible Chili Eggs shown as fried eggs in a cast-iron skillet
Breakfast Featured Fusion Vegetarian

Incredible Chili Eggs

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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.
  • Make your own Homemade Chili Oil recipe instead of using jarred version.

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 shown as fried eggs in a cast-iron skillet

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.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Course Breakfast, Vegetarian
Cuisine Fusion
Servings 2

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
 

  • 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.
    Cast iron skillet in a pan
  • Add garlic chili oil and Spice Bomb pepper oil to the butter. Swirl or stir to combine.
    chilli oil, eggs in pan
  • Once the oils are hot and aromatic, gently add the eggs to the skillet. Cook uncovered for 1–2 minutes.
    eggs in a frying pan
  • 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.
    Eggs in frying pan covered with a lid
  • After about 2–3 minutes, turn off the heat. Sprinkle chopped chives over the top.
    Chives sprinkled on eggs in a pat
  • Let sit for 30 seconds, then serve immediately with your preferred side.
    Incredible Chili Eggs shown as fried eggs in a cast-iron skillet
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Coconut French Toast with Caramel Passionfruit Sauce
Breakfast Chris's Kitchen Comfort Food Fall Recipes Featured Fusion Vegetarian Winter Recipes

Coconut French Toast with Banana Passion Fruit Caramel Sauce

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Confession time! I’ve never been a fan of sweet foods, especially French toast. It wasn’t something I grew up eating back home in the islands either. But when a fan challenged me to put a Caribbean spin on classic French toast, I couldn’t resist. The result? This recipe right here: Coconut French Toast with Banana Passion Fruit Caramel Sauce. If you’re into French toast, you’re going to love this version, especially with that lush caramel passion fruit sauce drizzled on top. Trust me, your brunch game is about to level up!

This Caribbean-style French toast brings a tropical flair to your breakfast table. Thick slices of day-old bread are soaked in a coconut milk and egg mixture, then pan-fried to golden perfection. The dish is elevated with a rich banana and passion fruit caramel sauce, making it a decadent treat for brunch or a special breakfast.

French toast

Ingredient Guide

  • Bread: Use day-old bread, sliced ¾–1 inch (2–2.5 cm) thick, to absorb the coconut batter without falling apart.
  • Coconut Milk: Provides a creamy, tropical flavor base for both the batter and the caramel sauce.
  • Passion Fruit: Adds a tangy brightness to the caramel sauce; use the pulp for best results.
  • Bananas: Sliced ripe bananas contribute sweetness and texture to the topping.
  • Brown Sugar: Golden brown sugar is ideal for creating a rich, amber caramel.
  • Spices: Nutmeg, cinnamon, and ground ginger infuse warmth and depth into the dish.
  • Maple Syrup: Enhances the caramel sauce with natural sweetness and complexity.

Shopping Made Easy

  • Bread: Opt for sturdy, day-old bread like brioche or challah, available at most bakeries or grocery stores.
  • Coconut Milk: Found in the international or canned goods aisle; choose full-fat for a richer flavor.
  • Passion Fruit: Look for fresh passion fruit in the produce section; if unavailable, check the frozen fruit aisle for pulp.
  • Bananas: Select ripe bananas with brown spots for optimal sweetness.
  • Spices: Nutmeg, cinnamon, and ground ginger are commonly found in the spice aisle.
  • Maple Syrup: Available in the breakfast or natural foods section; use pure maple syrup for best taste.

Cooking Notes from the Kitchen

  • Allow the bread slices to soak thoroughly in the coconut batter for maximum flavor absorption.
  • Monitor the sugar closely as it melts to prevent burning; aim for a golden amber color before adding other ingredients.
  • Cook the French toast on medium-low heat to ensure even browning and thorough cooking without burning.
  • Top the French toast with the warm banana passion fruit caramel sauce just before serving for the best texture and flavor

Coconut French Toast with Caramel Passionfruit Sauce

Coconut French Toast with Banana Passion Fruit Caramel Sauce

This Caribbean-inspired French toast combines the creamy richness of coconut milk with the tropical flavors of banana and passion fruit, creating a delightful dish perfect for brunch or a special breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Chris’s Kitchen, Comfort Food, Fall Recipes, Vegetarian, Winter Recipes
Cuisine Fusion
Servings 4

Ingredients
  

  • 4 slices Bread one day old, ¾–1 inch / 2–2.5 cm thick
  • 2 large eggs
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 pinch salt optional

For the Banana Passion Fruit Caramel Sauce

  • 2 tablespoons golden brown sugar
  • 1 cup coconut milk
  • 1/4 teaspoon ground ginger
  • 1 pinch salt
  • 1 passion fruit pulp only
  • 2 ripe bananas sliced
  • 1 tablespoon butter
  • 2 tablespoons pure maple syrup

For Cooking

  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons coconut oil

Instructions
 

  • In a mixing bowl, whisk together the eggs, 1 cup coconut milk, vanilla extract, nutmeg, cinnamon, and a pinch of salt if using.
    French toast batter in a red roasting dish with a whisk laid on the side
  • Place the bread slices in the batter, ensuring they are fully submerged. Allow them to soak until the mixture is absorbed.
    Sliced bread in dish with french toast batter
  • In a non-stick saucepan over medium heat, melt the brown sugar until it becomes frothy and amber-colored. Carefully add the coconut milk, whisking continuously. Stir in the ground ginger and a pinch of salt. 
    Caramel sauce in large sauté pan
  • Add the passion fruit pulp and sliced bananas, mixing well to coat. Let the mixture simmer for about 5 minutes. Add the butter and maple syrup, stirring until the sauce thickens to your desired consistency.
    Add in banana
  • Heat the butter and coconut oil in a non-stick pan over medium-low heat. Place the soaked bread slices in the pan and cook for about 3 minutes on each side, or until golden brown. Flip the slices a couple more times, cooking for an additional 2 minutes per side to ensure they are cooked through. Adjust the heat as necessary to prevent burning.
    Toasting bread for french toast
  • Cut the French toast slices into triangles if desired and top with the warm banana passion fruit caramel sauce. Serve immediately!
    French toast
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Vegan Ackee and Saltfish
Breakfast Caribbean Classics Featured Jamaican Vegan

Delicious Vegan Ackee and “Saltfish”

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vegan ackee and saltfish

Vegan Ackee and “Saltfish” reimagines Jamaica’s national dish for plant-based diets, using ackee fruit and hearts of palm for a delicious, comforting meal. Inspired by Caribbean roots and crafted with love, this breakfast staple is bright, flavorful, and entirely vegan. With buttery ackee, tender veggies, and flaky hearts of palm that mimic salted fish, it offers a nostalgic taste of home, even without cod.

This version is perfect for anyone craving a traditional Jamaican breakfast with a modern, health-conscious twist. It’s a great dish to share on weekends, impress guests with Caribbean flair, or add variety to your weekday rotation.

Ingredient Guide

  • Ackee: Jamaica’s national fruit, with a creamy texture like scrambled eggs when cooked.
  • Hearts of Palm: Firm, mildly flavored veggie that shreds like saltfish and absorbs seasoning beautifully.
  • Garlic, Onion, Bell Pepper, Tomato, Scotch Bonnet, Thyme, Scallion: Build a deeply aromatic, colorful base.
  • Coconut Oil: Adds richness and helps sauté the vegetables.
  • Salt & Pepper: Balance flavors.
  • Optional Kelp or Seaweed Flakes: Enhance the “sea” flavor in the hearts of palm.

Shopping Made Easy

  • Find canned ackee in Caribbean or international aisles—drain and rinse before cooking.
  • Hearts of palm are available in jars or cans in the produce or international section.
  • Adjust the amount of scotch bonnet based on your spice tolerance.
  • Check the expiry date—fresh flavors come from well-preserved canned goods.

Cooking Notes from the Kitchen

  • Drain and rinse both ackee and hearts of palm thoroughly before cooking.
  • Cook vegetables first until soft, then gently stir in ackee and hearts of palm to avoid breaking the ackee chunks.
  • Use kelp flakes or nori for a seafood hint if you miss saltfish.

What is ackee and where can I buy it?

Ackee is Jamaica’s national fruit, creamy and mild, found canned in Caribbean or international aisles.

Can hearts of palm really replace saltfish?

Yes, when shredded and seasoned, hearts of palm mimic saltfish’s flaky texture and absorb flavors beautifully.

Is this dish gluten-free and vegan?

Absolutely, it’s dairy-free, meat-free, and gluten-free as long as kelp flakes or seasonings don’t contain additives.

How spicy is authentic vegan ackee?

Typically moderately spicy from scotch bonnet; adjust the pepper for milder or bolder heat.

What can I serve with vegan ackee and saltfish?

It’s delicious with fried plantains, breadfruit, dumplings, callaloo, or avocado, traditional Jamaican pairings.

Vegan Ackee and Saltfish

Delicious Vegan Ackee and “Saltfish”

A plant-based take on the iconic Jamaican dish, blending creamy ackee with flaky hearts of palm in a savory, spicy sauté.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Caribbean Classics, Vegan
Cuisine Jamaican

Ingredients
  

  • 1 can ackee drained and rinsed
  • 1 can hearts of palm 14 oz., drained and rinsed
  • 2 tablespoons coconut oil
  • 4 cloves garlic finely diced
  • 1/2 cup onion diced
  • 1/2 cup bell pepper diced
  • 2 tomatoes diced
  • 1/2 Scotch Bonnet pepper finely chopped; or to taste
  • 3 sprigs fresh thyme leaves only
  • 3 scallions sliced
  • Salt to taste
  • black pepper to taste
  • 1 teaspoons kelp or seaweed flakes; optional for “sea” flavor

Instructions
 

  • Heat coconut oil in a large skillet over medium heat. Sauté garlic, onion, and bell pepper until softened, about 5 minutes.
    ingredients laid out on the table
  • Add tomatoes, scotch bonnet, and thyme leaves, and cook another 3 minutes.
    Scallions and bell pepper in a sautee pan on the stove
  • Gently stir in ackee and hearts of palm. Cook for 5–7 minutes until warm and blended.
    smoked paprika, tomato and parsley cooking with previous ingredients on the stove
  • Season with salt, pepper, and optional kelp flakes.
    Vegan ackee and saltfish in a pan on the stove
  • Stir in scallions, cook 1 minute more, then remove from heat. Serve hot.
    Vegan Ackee and Saltfish

Notes

If making this recipe gluten free be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
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Ginger Mango Muffins
Breads & Bakes Breakfast Desserts Fall Recipes Featured Fusion Seasonal Recipes

Diabetic-Friendly Ginger Mango Muffins

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When I saw my Ginger Mango Muffins featured in LIAT’s in-flight magazine, I knew this lighter, sweeter treat needed to be available to everyone, especially those watching their sugar intake. These muffins are packed with fresh mango and zesty ginger, staying fruity and moist without excess sweetness. Dawned in tropical flavor and low in added sugar, they’re perfect for breakfast, snack time, or a healthier dessert option.

Ingredient Guide

  • Almond Flour: Provides a naturally sweet, low-carb base that helps make the muffins diabetic-friendly.
  • Coconut Flour: Adds structure and fiber so the muffins hold together.
  • Baking Powder and Baking Soda: Work together to give the muffins lift and a tender crumb.
  • Salt: Enhances all the flavours and balances sweetness.
  • Sliced Mango: Choose ripe mango for tropical sweetness and juicy texture.
  • Grated Fresh Ginger Root: Adds warmth and a gentle spice kick.
  • Orange Zest: Lifts the mix with fresh citrus brightness.
  • Eggs: Provide structure and richness without needing more sugar.
  • Sour Cream: Keeps the muffins tender and moist while adding tang.
  • Unsalted Butter: Adds richness and helps the muffins brown slightly.
  • Vanilla Extract: Brings depth and balances the fruit and spice notes.
  • Splenda (Granulated): A sugar substitute that measures cup-for-cup to reduce sugar content.
  • Molasses: A touch adds mineral-rich sweetness for flavor complexity.
  • Pistachio Nuts (Optional): Provide color and healthy crunch on top.

Shopping Made Easy

  • Look for almond and coconut flours in the baking aisle or the natural foods section.
  • Use ripe, aromatic mango for better flavor, but frozen, thawed mango works well too.
  • If Splenda isn’t available, use another sugar substitute, but check to match sweetness.
  • If unavailable, molasses is optional and adds a subtle depth; feel free to omit it.

Cooking Notes from the Kitchen

  • Puree mango and ginger until smooth, then mix with orange zest and molasses for a fragrant base.
  • Toss dry flours and leavening agents together to prevent clumping before mixing wet ingredients.
  • Combine wet and dry ingredients gently—overmixing can lead to dense muffins.
  • Chill the batter slightly if the flour seems absorbent; a moist muffin batter creates a better texture.
  • Top with pistachios before baking for added crunch and presentation (optional).
  • Bake on the middle rack at 375 °F (190 °C) for even browning and a golden crust.

How do these muffins stay diabetic-friendly?

They’re made with almond and coconut flour instead of wheat, and sweetened with Splenda and a touch of molasses, keeping sugars low without compromising tough.

Can I use regular sugar instead of Splenda?

Yes, but that will increase the sugar content. You can substitute granulated cane sugar 1:1, though muffins will be sweeter.

Can I freeze these muffins?

Absolutely. Let them cool completely, then freeze in an airtight bag for up to 3 months. Reheat before serving.

What if I don’t have pistachio nuts?

No problem, just skip them or use chopped almonds for crunch.

Ginger Mango Muffins

Diabetic-Friendly Ginger Mango Muffins

Low‑sugar, tropical muffins sweetened with mango and Splenda, perfect for health‑friendly snacking.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 40 minutes
Course Breads & Bakes, Breakfast, Desserts, Fall Recipes, Seasonal Recipes
Cuisine Fusion

Ingredients
  

  • 1 cup almond flour
  • 2/3 cup coconut flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mango sliced
  • 2 teaspoon fresh ginger root grated
  • 1 Tbsp orange zested
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 3/4 cup Splenda granulated
  • 1 tablespoon molasses
  • 2 tablespoon pistachio nuts chopped, optional
  • Nonstick cooking spray or muffin liners

Instructions
 

  • Preheat oven to 375 °F (190 °C). Prepare a 12‑cup muffin tin with liners or spray.
    Muffin tin with cupcake liners
  • In a blender, puree mango, ginger, orange zest, molasses, eggs, sour cream, butter, and vanilla until smooth.
    MAngo and ginger pureed in a blender
  • In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and Splenda.
    Dry ingredients laid out in bowls
  • Adding wet ingredients to dry ingredients
  • Divide batter among muffin cups and top with pistachios if using.
    batter divided into muffin tin
  • Bake 16–18 minutes, or until tops are golden and a toothpick comes out clean.
    Batter in muffin tin
  • Cool 5 minutes in tin, then transfer to a rack to cool completely before serving.
    Muffins on a cooling rack
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Breakfast

Incredible Chili Eggs

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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.
Ultimate Caribbean Pepper Oil

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.

Rating: 0 out of 5.

 

Breakfast Gluten Free

Curry Eggs. The Simplicity of Delicious.

1 Comment on Curry Eggs. The Simplicity of Delicious.

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/

Coconut French Toast with Caramel Passionfruit Sauce
Breakfast Desserts

Ultimate Caribbean Coconut French Toast.

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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.

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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.

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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.

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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.

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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.

1 Comment on The Ultimate Plantain Frittata.

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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.

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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.

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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.

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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).

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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.

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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.

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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.

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

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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.

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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

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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.

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

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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.

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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.

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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.

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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.

2 Comments on Caribbean Breakfast Hash.

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.

Breakfast Vegetarian

Eggs In a Classic Curry Sauce.

44 Comments on Eggs In a Classic Curry Sauce.

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This is really known as “curry eggs” and when potato is added it’s called “curry eggs and aloo”, but I just had to give it a more dignified name. For those of you who’ve never had this, you’re probably debating the use of eggs in a curry, but trust me – it’s wonderful. After posting a teaser on the facebook fan page it was clear that quite a few people (even those from the islands) have never experienced this dish. Some had reservations about the eggs and curry combination, while others raved about how tasty a meal this can be. I have to agree with the tasty verdict.

You’ll Need…

4 boiled eggs
1/2 onion sliced
2 cloves garlic sliced thin (or crushed)
1/2 tomato sliced
1/2 teaspoon curry powder
1 scallion
dash of black pepper
1/4 hot pepper (I used habanero)
1 tablespoon vegetable oil
1/2 cup water
salt to taste (less than 1/4 teaspoon)

* When using hot peppers you can minimize the heat factor by not using the seeds.

*NOTE! You’ll notice that I placed this post within the vegetarian section. I did some research online and found that some vegetarians do eat eggs and dairy, so to avoid any nasty emails and comments… if you’re a vegetarian and don’t partake in eggs please accept my apologies for posting this within this section. Sadly, I do receive hate mail for simple things like this.

Prepare the onion, hot pepper, garlic, scallion and tomato and set aside. Then put the eggs to boil. Here’s a tip I got from Caron when she makes her pasta salad and boils eggs – you’ll get perfectly boiled eggs every time. Put the eggs to boil on a medium to high flame (cover eggs with cold water and bring to a boil), then as soon as it comes to a vigorous boil, turn off the heat, cover the pot and let it stand in there for 10-12 minutes.

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Heat the oil in a sauce pan on medium/high heat, then add the sliced onion and garlic and allow to cook for a few minutes. Until they go soft, release their aromatic oils and stars to brown on the edges. Then turn down the heat to medium /low and add the curry powder and slices of hot pepper (if you need some good madras curry powder, check out the store – where you can find tons of Caribbean goodies) and stir. Allow this to cook for about 3-4 minutes, so the curry won’t have a “raw” taste to it.

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The next step is to add the water and give it a good stir and bring it up to a gentle simmer. Then add the slices of tomato and scallion and top off with the eggs. Cut the eggs in half before adding and be very gentle at this point forward, since the eggs will fall apart easily. Add the salt and black pepper at this point as well.

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On low heat, cover the pot and allow to cook for abut 4-5 minutes, so the sauce thickens and all the flavors get a chance to marry together. If you find that the sauce is a bit runny, cook for an extra minute or two with the pot uncovered.

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I usually enjoy this with roti and/or fry bake (see the recipe search tool on the top right side of the page for those recipes), but it’s just as tasty on a bun (sandwich), with sliced bread or any other way you enjoy your curry. Probably makes a great topping for rice, but my thing is roti.

Don’t forget to leave me your comments below, even if it’s just to say hi – it’s appreciated! And before you go I’d like to remind you to connect with me on facebook and twitter using the links on the right side of the page. This is where you’ll also be able to view the cooking videos I’ve created and the collection of pictures I’ve put together for your viewing pleasure.