Whisk chickpea flour, water, salt, sazon tropical, and mushroom seasoning until smooth.

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

Pour in the batter, let it set, then scramble with a spatula.

When halfway cooked, add jerk marinade and continue scrambling until fully cooked.

For salsa, mix peach, cucumber, tomato, red onion, cilantro, lime juice, and salt in a bowl.

Serve jerk “eggs” topped with salsa. Enjoy with tortillas, rice, or plantains.