Ackee and Saltfish Scramble with Callaloo

If using saltfish, ensure it has been soaked in water overnight to remove excess salt. Drain and flake the saltfish into bite-sized pieces.

Heat olive oil in a non-stick skillet over medium heat.

Add chopped onion, bell pepper, and minced garlic. Sauté until softened, about 3-5 minutes.

If using, add the minced Scotch bonnet pepper and sauté for another minute until fragrant.

Add the flaked saltfish to the skillet and cook for about 5 minutes, stirring occasionally, until heated through.

Gently fold in the drained ackee and chopped callaloo. Cook for another 3-5 minutes, until the callaloo is wilted and the ackee is heated through. Be careful not to break up the ackee too much; it's delicate.

In a separate bowl, whisk the eggs with a pinch of salt and pepper.

Pour the whisked eggs over the ackee and saltfish mixture in the skillet. Gently scramble everything together until the eggs are cooked to your liking.

Season with additional salt and black pepper to taste, remembering that saltfish can be salty.

Serve hot, garnished with fresh thyme sprigs if desired.