Learn how to make a nourishing Caribbean inspired breakfast which consists of boil eggs, cho cho (christophine), okra, avocado (pear), cherry tomatoes and leafy greens.
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If you're looking for some breakfast inspiration that is full of goodness but still adheres to your Caribbean heritage then this breakfast recipe is what you need.
This is the type of big breakfast that is perfect for breakfast or brunch. This is my go to morning meal especially when I am seeking something that is healthy and can keep me content until lunch time.
What more could you ask for? This is a meal that is both satisfying and packed with nutrients and definitely a vibrant way to start the day.
Bringing together classic island ingredients such as cho cho (christophine), okra, avocado (pear as I know it to be) and leafy greens.
Speaking of leafy greens, I'm very much a callaloo girl at heart but finding it in the disapora isn't always easy so kale or spinach is my go to.
The recipe also pairs with cherry tomatoes, and of course the star of the show which is boiled eggs for a optimal boost of protein.
Simply boil the eggs according to your preference, some like their eggs runny, while others like theirs with a soft and creamy egg yolk.
I will state the recommended cooking time for each stage of the yolk further down.
Ingredients you will need
- Cho cho - You will only need half a cho cho/christophine for this recipe.
- Kale - If you are fortunate enough to have access to callaloo or dasheen bush, use this instead, this will make the recipe more Caribbean.
- Cherry tomatoes - These are smaller in size and sweet and juicy.
- Avocado (pear) - If you are using the Caribbean avocadoes these are quite large in size, you will only need half of a pear.
- All purpose seasoning - My homemade go to recipe for the steamed vegetables.
- Chives/black pepper/salt pink - This is the herbs and spices used to garnish.
Reasons to make this recipe
- Easy to prepare
- It's healthy while adhering to cultural roots
- Perfectly balanced, fats, carbs and protein
- Great for breakfast or brunch
- A great alternative to porridge, oatmeal or pancakes
- You can tailor the recipe to suit your needs
- This meal is naturally gluten free
The steps
- Set aside a bowl with cold water.
- Place the eggs in a medium sized saucepan along with some water.
- Bring the pan to a boil.
- Once the water has boiled leave the eggs to cook to your desired preference.
- Once the eggs have boiled to your liking, use a slotted spoon to place the boiled eggs into the bowl of cold water (this will prevent the eggs from cooking any further.)
- Leave to cool for a few minutes.
- After the given time, remove the eggs from the water and remove the outer shell.
- To cook the kale/callaloo, fill a medium sized saucepan by ¼ with water.
- Place the steaming basket inside the saucepan so it completely spreads out.
- Bring the water to the boil with the lid on.
- Reduce the heat to medium, then place the kale/callaloo, cho cho and okra in the basket.
- Steam the vegetables until they are fork tender.
- Once cooked, place the vegetables in a bowl and season with the all purpose seasoning.
- Arrange the boil eggs (whole or halved) with the steamed vegetables, tomatoes and avocado (pear) on a plate.
- Garnish with chives, black pepper and pink salt to taste.
Notes and tips
- Feel free to add additional ingredients i.e mushrooms, bell peppers etc...
- Any leftovers can be refrigerated for 1-2 days.
- Don't peel the shell off the eggs if you don't plan to eat them immediately.
- Keep a watchful eye on the cooking time of the eggs, remember to cook them to your preference.
More recipes to try
- Scrambled Egg Whites
- Open Faced Omelette
- Plantain Frittata (Plantain Omelette)
- Egg Leafy Green Salad
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Caribbean Inspired Breakfast
Equipment
- medium sized saucepan
- slotted spoon
- medium sized bowl
Ingredients
- 3-4 large eggs
- 3-4 cups kale tightly packed (use callaloo instead)
- ½ cho cho chopped
- ½ cup okra chopped
- 2 tablespoon all purpose seasoning
- ½ cup cherry tomatoes sliced
- ½ large avocado (pear) sliced (use a whole one, if you are not using the Caribbean ones)
- 2 teaspoon chives
- 1 teaspoon black pepper
- 1 teaspoon pink salt
Instructions
To boil the egg
- Set aside a bowl with cold water.
- Place the eggs in a medium sized saucepan along with some water.
- Bring the pan to a boil.
- Once the water has boiled leave the eggs to cook to your desired preference.
- Once the eggs have boiled to your liking, use a slotted spoon to place the boiled eggs into the bowl of cold water (this will prevent the eggs from cooking any further.)Leave to cool for a few minutes.
- After the given time, remove the eggs from the water and remove the outer shell.
To cook the vegetables
- To cook the kale/callaloo, fill a medium sized saucepan by ¼ with water.
- Place the steaming basket inside the saucepan so it completely spreads out.
- Bring the water to the boil with the lid on.Reduce the heat to medium, then place the kale/callaloo, cho cho and okra in the basket.
- Steam the vegetables until they are fork tender.
- Once cooked, place the vegetables in a bowl and season with the all purpose seasoning.
- Arrange the boil eggs (whole or halved) with the steamed vegetables, tomatoes and avocado (pear) on a plate.
- Garnish with chives, black pepper and pink salt to taste.
Egg Preference
- Set white egg with runny yolk - 5-6 minutes
- Almost set/soft eggs - 7-8 minutes
- Hard boiled eggs - 10 minutes
Notes
- Feel free to add additional ingredients i.e mushrooms, bell peppers etc...
- Any leftovers can be refrigerated for 1-2 days.
- Don't peel the shell off the eggs if you don't plan to eat them immediately.
- Keep a watchful eye on the cooking time of the eggs, remember to cook them to your preference.
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