Reggae Scrambled Eggs

Bring a taste of the Caribbean to your breakfast table with this vibrant and flavorful Reggae Scrambled Eggs recipe. Inspired by the lively spirit of Jamaican cuisine and the rhythmic beats of reggae music, this dish combines savory sausage, juicy tomatoes, and perfectly scrambled eggs, all garnished with fresh scallions and a drizzle of Every Ting Jerk Sauce. Served with warm tortillas, this easy-to-make meal is a delightful fusion of bold flavors that will transport you to the sunny shores of Jamaica. Perfect for a leisurely brunch or a quick, satisfying breakfast, Reggae Scrambled Eggs are sure to become a favorite in your kitchen.

Cook Sausage and Tomato:

• Heat a pan over medium heat and add a small amount of cooking oil.
• Add the sliced sausages and diced tomato to the pan.
• Cook, stirring occasionally, until the sausage is browned and the tomato is softened, about 5-7 minutes.

Prepare Eggs:

• In a bowl, crack the eggs.
• Season with a pinch of salt and black pepper.
• Beat the eggs until well combined.

Cook Eggs:

• Reduce the heat to low and pour the beaten eggs into the pan with the sausage and tomato.
• Stir gently and continuously until the eggs are scrambled to your desired consistency. Avoid overcooking for soft and creamy scrambled eggs.
• Garnish with scallions.

Warm Tortillas:

• While the eggs are cooking, warm the tortillas in a separate pan or in the oven. Heat each tortilla until it is soft and pliable, about 30 seconds to 1 minute per side.

Assemble and Serve:

• Place 2 tortillas on each plate.
• Divide the scrambled eggs with sausage and tomato evenly between the plates, placing the mixture on top of the tortillas.
• Drizzle Every Ting Jerk Sauce over the eggs to taste.