Wednesday, 6 May 2015

Jamaican Jerk Scrambled Eggs with Chinese Yu Choy Vegetable

Jerk Eggs with Yu Choy, Bacon, and Afghani Naan

As I mentioned, I like to do cross cultural cooking, mixing ingredients from different countries and using them in ways that are different to how they are used in traditional recipes. This breakfast dish is one such example as I am using Jamaican, Chinese and Thai ingredients to make a delicious and tasty dish! I eat it with either Pita Bread or Afghani Naan. The recipe is very versatile and lends itself to using other vegetable combinations and seasonings. Variations might include using Jalapenos instead of Thai Chili, and Mexican Taco Seasoning instead of Jerk Seasoning.


2 eggs
1 1/2 tsp dried jerk seasoning
½ tsp salt
1 green or red Thai chili, chopped
1 shallot
2 cloves garlic
2 stalks Yu Choy, chopped
2 strips bacon


  1. Wash the Yu Choy and chop it up finely. Do the same with the garlic cloves and shallots. Combine all together and add 1/2 tsp jerk seasoning to this and and set aside
  2. Rough cut the Thai chili and add to the above mixture.
  3. Season the two eggs with the remaining 1 tsp Jerk seasoning and salt, lightly beat.
  4. Fry two strips bacon until crisp. Remove to plate. Discard the bacon fat leaving just 1 tbsp in the frying pan.
  5. Sauté the Yu Choy, garlic, shallots, pepper in the oil and when softened, stir in the beaten eggs to scramble with the vegetable mixture. Add salt and pepper if needed. Plate and enjoy. 
    Chinese Yu Choy
Variation: Add some chopped Red Bell Pepper, and a small piece of Habanero, finely minced to the mix.
Jerk Scrambled eggs, Yu Choy, Red Bell Pepper, Bacon, Lebanese Pickled Wild Cucumbers and Afghan Naan

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