Wash the ugu leaves and drain in a colander. Heat the oil in a large sauce pan. Add the sliced Onion, Ginger garlic pastes,thyme and grated scotch bonnet. Stir fry for 3_5mins.add the beaten eggs and stir immediately to scramble.once the eggs are cooked sprinkle some salt,add the curry and seasoning cubes and stir for 30 seconds. Lastly add the ugu leaves in batches, stirring to combine. Once done, slightly cover the saucepan and cook on medium heat.

Not covering the saucepan completely will avoid the leaves from changing color. Cook until leaves are tender. Serve with white rice.