Heat oil in a wide skillet over medium heat for 1 minute. Add diced onion and cook for 3-4 minutes, stirring occasionally, until translucent and soft. Add minced garlic, scotch bonnet, and thyme leaves, cooking 1 minute until fragrant but not browned.
1 medium onion, 3 cloves garlic, 1 whole scotch bonnet pepper, 2 sprigs fresh thyme, 2 tablespoons vegetable oil
Add de-stemmed callaloo leaves to skillet. Stir to coat with aromatics and cook 3-5 minutes, stirring every 30 seconds, until leaves are wilted and bright green with no raw crunch. Add diced tomato if using and cook 1 more minute until slightly softened.
1 bunch callaloo leaves, 1 medium tomato
Remove skillet from heat and let cool for 30 seconds. In a bowl, beat the 4 eggs with a pinch of salt and black pepper. Pour the beaten eggs over the wilted greens off heat.
4 large eggs, salt and black pepper
Using a spatula, gently fold eggs into greens continuously for 1-2 minutes, scraping bottom and sides of pan, until soft curds form and no liquid remains. Eggs will continue cooking with residual heat.
4 large eggs
Taste and adjust seasoning with salt and pepper as needed. Serve immediately while eggs are creamy and greens tender. Garnish with fresh thyme if desired.
salt and black pepper, 2 sprigs fresh thyme
