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Meat & Poultry

Turn Leftover Ham into a Quick Breakfast or Brunch.

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Here we have a quick dish fit for breakfast or brunch and should you want to be creative and add some cabbage or noodles, it can easily be a guest on your dinner table. Like the leftover ham I used, it’s also a great opportunity to clear your fridge of vegetables (mushroom, zucchini, bell peppers, carrots.. be as creative as you like).

You’ll Need…

2-3 cups diced Ham
1 tablespoon olive oil
2 cups assorted bell peppers (rough chopped)
2 scallions (chopped)
1 medium onion (sliced)
1/2 teaspoon black pepper
1 tablespoon tomato ketchup
1 teaspoon mushroom Soy sauce
2 tablespoon chopped parsley
4 sprigs thyme (leaves only)

Notes! May I recommend that you follow along with the video below as much more is discussed about the recipe there. Especially what other ingredients you may add to this dish.

Prep the ingredients as this is a very quick dish to put together.

Heat the oil in a wide pan on a medium flame and add the diced ham (cut it as large as you like). Cook for 3-4 minutes to render out some of the fat and in doing so, flavor the oil with the smokey flavor of the ham.

If you find that it’s starting to stick to the bottom of the pan, turn the heat down to low. After which you’ll add all of the other ingredients (except the parsley), stir well and cook on medium low.

Stir well and cook until the peppers are tender to your liking. Should you want to add a crushed garlic clove or a bit of heat with Scotch Bonet or your fav spicy pepper, now would be the time to do so.

Five minutes later and it’s time to taste for salt and adjust to your liking. As explained in the video I didn’t add any salt as the ham and the soy sauce were enough to season this dish for me. As you turn off the stove, toss in the parsley and stir.

Served with eggs of your choice and toast.. It’s as simple as that!

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.

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: Recipe Keys: Dairy Spicy Vegetarian
Incredible Chili Eggs shown as fried eggs in a cast-iron skillet
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

Instructions

Video
  1. Crack the eggs into a small bowl so they’re ready to use.
  2. Heat a small non-stick skillet over medium heat. Add butter and let it melt.
  3. Add garlic chili oil and Spice Bomb pepper oil to the butter. Swirl or stir to combine.
  4. Once the oils are hot and aromatic, gently add the eggs to the skillet. Cook uncovered for 1–2 minutes.
  5. Sprinkle a pinch of sea salt and black pepper over the eggs.
  6. 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.
  7. After about 2–3 minutes, turn off the heat. Sprinkle chopped chives over the top.
  8. Let sit for 30 seconds, then serve immediately with your preferred side.
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Beans and franks in a cast iron pan on a gas stove
Meat & Poultry

Beans And Franks.

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Absolutely CORRECT… this is NOT a Caribbean Recipe. However it’s something I make during the hot summer months on my outdoor grill and/or when we go camping in the outdoors, as you can prep the ingredients in advance and take it with you to remote locations.

You’ll Need…

5-8 hot dogs (franks)
6-8 strips bacon
1 medium onion (chopped)
2 scallions (chopped)
2 cups bell peppers (assorted sweet peppers)
4-6 sprigs thyme (just the leaves)
1 can baked beans
1/2 teaspoon black pepper
salt (adjust accordingly)
1 tablespoon brown sugar (I used raw cane sugar)

Note! You can follow along with the video down below.

Start with a dry saucepan (I used a cast iron pan), with the bacon strips and turn your heat to medium (cold pan). The goal is to render out some of the fat of the bacon while getting them browned.

With my bacon browned and slightly crisp, I removed them onto a paper-towel lined plate to cool. Turn the heat down to med/low and add the chopped hot dogs to brown in the bacon fat. Should there be more that 2 tablespoon of fat, remove and discard the rest.

After the edges are brown, add the chopped onion (large pieces) and stir well.

Once the onion pieces are translucent (about 3-5 minutes), add the bell peppers, thyme, salt and black pepper and stir well. Cook for another 3-5 minutes to soften the bell peppers.

Now return the bacon back to the pan (rough chopped), followed by the baked beans and sir well. Heat still on medium-low. Toss in the brown sugar too. Be mindful that the bacon, hot dogs and baked beans will already have been salted, so you can skip adding any salt or adjust at the end.

After 3-5 minutes, add the chopped scallions to the pan, stir well, then shut off the stove.

Such a simple dish to make and enjoy with some toast at breakfast.

Recipe Card

Beans and franks in a cast iron pan on a gas stove
Print Recipe

Beans and Franks

Cuisine: Recipe Keys: One Pot Quick Meals
Difficulty: Beginner Prep Time 5 mins Cook Time 15 mins Total Time 20 mins
Diet:
B Beef

Description

A nostalgic one‑pot dish of baked beans, hot dogs, bacon, peppers, and thyme, ready in under 20 minutes.

Ingredients

Instructions

Video

  1. Place bacon in a cold pan, heat to medium, and cook until browned and fat is rendered. Remove bacon and set aside.

  2. Reduce heat to medium-low; add sliced franks to the bacon fat and brown. Remove any excess fat if over 2 tablespoons.

  3. Add chopped onion and cook until translucent (3–5 minutes), then stir in bell peppers, thyme, salt, and black pepper; cook until peppers soften (3–5 minutes).

  4. Return chopped bacon, add baked beans, and sprinkle brown sugar; stir gently to combine.

  5. Cook another 3–5 minutes, then add scallions, stir, and remove from heat.

     

  6. Serve hot on toast or in bowls for a one‑pot meal.

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Seafood

Ground Provision Frittata.

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Frittata! Definitely not a dish you’d commonly associate with the Caribbean, but wait! I’ll show you how to use the technique to rock something deliciously Caribbean for your next brunch. A dish I try to make a few times during the summer, when we’re those lazy Sundays entices us to the backyard. Yea, this works great on the outdoor grill as well.

You’ll Need…

boiled ground provisions (see note below)
3/4 cups shredded prepared salted Cod (fish)
1 cup sharp cheddar (use your fav cheese)
5 large eggs
3 tablespoon chopped parsley
5-7 sprigs thyme
2-3 scallions (chopped)
3/4 cup sweet bell pepper (diced)
2 tablespoon butter
1/4 cup cream
3/4 teaspoon black pepper (divided)

Notes. I used leftover (boiled in salted water) green cooking banana, eddoes and sweet potato (about 1 lb in total), from the Stewed Salmon With Ground Provisions recipe I did previous to this one. You may watch that video to see how I prepared the ground provisions.

Preheat your oven to 425 F. On the stovetop, heat a non stick pan (makes for easier removal later when the frittata is out of the oven) on a medium flame and add the butter. As it starts to melt, move the pan around – I explain why in the video below.

Add the bell peppers, scallions and prepared salted Cod. Stir well, turn the heat down to low, add 1/2 of the black pepper and cook gently.

In a bowl or measuring cup as I did, whisk the eggs with the cream and remaining black pepper. Now add 1/2 of the cheese into this egg mixture. Tip! grated nutmeg in the eggs will give another lovely layer of flavor to the completed frittata.

Prep (remember they we’re previously boiled in water) the ground provisions by simply cutting them up into bitesize pieces.. make sure they’re room temperature.

4-5 minutes later (make sure you stir the pan a couple times), add the cubed ground provisions to the pan and stir well so they get coated with the base we made. Cook for 2-3 minutes.

Turn the heat up to medium/high and pour in the egg mixture to the pan. Be sure to scrape down the sides, top with the parsley and thyme leaves (no stems) and allow it to set for about 4 minutes.

Top with the remaining cheese and into the oven (make sure your pan is oven proof) on the middle rack for 15 minutes. IMPORTANT! Remember to wear gloves when removing from the oven as the handle will be HOT!

To add a lovely golden color on the top, I turned on the broil setting on my oven (525 F) and gave it a 3 minutes. Here’s where you MUST be diligent as it can burn very easily at this high temperature. So be close to the oven and keep checking the color after 1 minute and remove when it’s to your liking.

Allow it to cool for about 5 minutes before cutting wedges to serve. By using that non-stick pan it will come out easily. Be sure to scrape the sides if you find that it’s sticking to the pan (explained in the video).

How to prepare salted cod << Click to watch the video. You would have noticed that I didn’t add any salt to the dish. The ground provisions were boiled in salted water and the remaining salt from the Salted Cod was enough (to my liking). But you may top with sea salt when it comes out of the oven if you prefer.

If you’d like the outdoor grill version of this recipe, please leave a request in the comments section. 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/

Meat & Poultry

The First Thing I Learned To Cook. Breakfast Vienna Sausages.

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Like millions of children across the Caribbean and offspring (like my daughters) with Caribbean heritage around the world, cooking Vienna Sausages (or hot dogs) in tomatoes, is the first thing we learn to cook. We start flexing that culinary freedom, with this classic Hot dog and Sauce (as my girls call it) recipe.

Like most traditional homes in the Caribbean during my childhood, our stove had the propane tank on the side of the stove and mom would never allow us to engage in it’s use (especially since our family home was made of wood and VERY easy to catch on fire). So after we prepped the onion, tomato and sausage we were using (works with any type of hotdogs, sausages or the classic recipe, which is Vienna Sausages from the can), mom or dad would crank-up the stove for us. Yea, we used matches to start the stove too – no automatic starter.

You’ll Need…

3 cans Vienna sausages
1 onion (diced or sliced)
1 1/2 tablespoon olive oil
1 tomato (diced)
1/2 teaspoon black pepper
1 tablespoon tomato ketchup
1 tablespoon parsley (chopped fine)
Optional – Scotch bonnet pepper

NOTE! I didn’t take the normal step by step images for this recipe post, so please follow along via the video below.

Prepare the onion, tomato and Scotch Bonnet pepper (if using). Wash, peel, dice etc. For the Scotch bonnet peppers, slice thin and remember to wash your hands with soap and water immediately after handling them.

Add the oil to wide sauce pan on a medium/low heat, then add the onion and tomato and cook for 2-3 minutes.

Then drain, rinse and cut the Vienna Sausages into 1/2 inch pieces. Add them to pan, followed by the ketchup, black pepper and Scotch Bonnet pepper slices. (with hot peppers, note that the raw heat will be close to and including the seeds).

Turn the heat down to low and place a lid over the pan to create a little steam. Cook for about 5 minutes. They (my girls) like it when I’d put 1/4 cup of water and an extra tablespoon of ketchup to form a sauce.

The sort of NEW step is to top with the chopped parsley and in some cases I add a tablespoon of butter. Something we never did as kids growing up. Yea, no salt.. but you can add after you hit it a taste.

What was the first thing you made as a child? Share with us @ Ask Chris.

Meat & Poultry

Breakfast Sausages With Bell Peppers.

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breakfast sausage with peppers recipe (11)

Your typical Caribbean breakfast is usually laden with ground provisions, dumplings, porridge, curries and roti (depending where in the Caribbean you are) and usually some sort of stewed salted meats (salted cod in most cases), so this recipe will not rank among those traditional type recipes. However, if you’re looking for something with wonderful flavors, brilliant colors and textures, you’ll be quite impressed with this dish. I’ll be using pork (bratwurst) sausages, but you’re free to use any sausage you like (I know some people are into turkey sausages.. just not my thing).

You’ll Need…

4 sausages
2 bell peppers (med)
1 medium onion
3 scallions
1/4 teaspoon Spanish pimentón (smoked hot paprika)
1 teaspoon veg oil
1 clove garlic
3 sprigs thyme
1/4 scotch bonnet pepper (optional)
pinch salt
1/4 teaspoon black pepper

breakfast sausage with peppers recipe (1)

Heat the veg oil on a low flame and add the sausages. TIP.. add about 1/2 cup water to the pan so the sausages cook before they start burning on the outside before the inside in cooked or you can also place a lid on the pan. By the time the water burns off, your sausages should be close to being fully cooked. Now turn up the heat to fully ‘brown’ them on the outside. Takes about 20 minutes or so, depending on the thickness of them.

breakfast sausage with peppers recipe (2)

breakfast sausage with peppers recipe (3)

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breakfast sausage with peppers recipe (5)

Remove the now cooked sausages and set aside. Then add the garlic (crushed) and onion (chopped) to the same pan and cook on low for about 3 minutes. Then go in with the thyme, black pepper, salt, scotch bonnet and pimentón. Stir well and cook for a minute.

breakfast sausage with peppers recipe (6)

It’s now time to add the chopped bell peppers and scallions to the mix and stir well. The goal is to pick up all the flavors from the bottom of the pan from when we cooked the sausages.

breakfast sausage with peppers recipe (7)

Let it go for about 2-3 minutes so the peppers soften up a bit, but retain a bit of texture. The sausages should be cool by now, so chop into bite sized pieces and add to the pan. Be sure to save any juices which may run off while cutting and add to the pan as well. Stir well, cook another 2 minutes and you’re all done.

breakfast sausage with peppers recipe (8)

breakfast sausage with peppers recipe (9)

breakfast sausage with peppers recipe (10)

This sausage with bell peppers will have a slight kick to it from the scotch bonnet peppers, but you can certainly control that. It goes well with cassava dumplings, ground provisions, roti, coconut bake or even something as simple as toasted bread. So give it a try and enjoy!