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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.

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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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/

Breakfast Gluten Free

Curry Eggs. The Simplicity of Delicious.

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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/