JesseEatzA high-performance Caribbean-style breakfast featuring savory coconut-infused quinoa topped with jerk-spiced ham and a perfectly fried egg.
In a medium pot, combine rinsed quinoa, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
Fluff the quinoa with a fork after it's done to keep it light.
While quinoa cooks, coat the ham steak strips evenly with the jerk seasoning paste.
Use gloves if the jerk paste is extra spicy!
Heat coconut oil in a cast iron skillet over medium-high heat. Add the jerk-seasoned ham and sear for 3-4 minutes per side until caramelized and heated through. Remove and set aside.
The sugar in the jerk paste will char quickly, so keep an eye on it.
In the same skillet, crack the eggs and fry them to your preference (sunny-side up or over-easy works best to let the yolk act as a sauce).
Basit the whites with a little hot oil to cook them through without flipping.
Bowl it up: Scoop a generous portion of coconut quinoa into bowls, top with the seared jerk ham, and place a fried egg on top. Garnish with sliced scallions.
Add a squeeze of lime for a hit of acidity.
The key to this dish is the balance between the creamy, slightly sweet coconut and the savory, salty ham. If you want more heat, double down on the Scotch Bonnet, but handle with care! This is a high-protein, tropical-inspired breakfast that fuels the soul and the muscles.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.