This breakfast pairs Jamaica's national fruit, ackee, with beaten eggs: the fruit is sautéed with onion, tomato and chili, then the eggs are poured in and cooked together. It is a light yet filling breakfast plate.
Heat the olive oil in a pan and sauté the onion until translucent. Add the tomato, chili and fresh thyme and cook for 3 more minutes.
Add the drained ackee to the pan and warm it through for 3 minutes, stirring gently so the flesh does not break apart; adjust the salt.
Beat the eggs in a separate bowl, pour them into the pan without stirring, cover and cook for 4 minutes until the whites are set.
Serve hot, straight from the pan.
Do not touch your eyes after handling the chile; if it feels too hot, remove the seeds to tone it down. Allergens: contains egg.
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