Complexity: Easy


  • 2 – 3 dasheen bush leaves (callaloo)
  • ½ small onion, diced
  • 1 small tomato, diced
  • 3 – 4 fresh button mushrooms, sliced
  • 1 egg
  • 1 oz butter
  • Salt and black pepper
  • Grated cheddar cheese


  1. Chop the callaloo leaves into small pieces.
  2. Melt butter in a small non-stick frying pan over medium heat.
  3. Add the onion and mushrooms and let cook for 1 – 2 minutes. Add the tomato and then the callaloo. Season with a little salt and black pepper. Let the mixture cook until the vegetables are tender.
  4. Evenly spread the vegetables in a layer in the pan. Break the egg over the mixture and season with a little salt and pepper. Sprinkle the top with a little grated cheese.  Cover and let the egg cook just until set.
  5. Slide onto a plate and serve.