This Jamaican breakfast pairs the national fruit ackee with beaten eggs. Sauté the fruit with onion, tomato, and hot pepper, then pour in the eggs and cook them together. It makes a light, satisfying breakfast.
Heat the olive oil in a skillet and sauté the onion until softened. Add the tomato, hot pepper, and fresh thyme, then cook for 3 more minutes.
Add the drained ackee to the skillet and gently stir for 3 minutes to warm it without breaking it apart. Season with salt.
Beat the eggs in a separate bowl and pour them into the skillet. Cover without stirring and cook for 4 minutes, until the whites are set.
Serve hot straight from the skillet.
Do not touch your eyes after handling the hot pepper. For a milder flavor, remove the seeds. Allergen: contains eggs.
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