Preheat your oven to 400°F. Peel and cube the breadfruit into 1-inch pieces, removing the core. Toss breadfruit cubes with 2 tablespoons olive oil, salt, and black pepper. Spread on a sheet pan and roast for 20-25 minutes until golden and crispy on the edges, flipping halfway through.

While breadfruit roasts, prepare the guava drizzle. In a small saucepan over medium heat, combine diced guava with 2 tablespoons honey and 1/4 cup water. Simmer for 8-10 minutes, mashing guava with a fork until it breaks down into a thick sauce. Strain through a fine mesh if desired, or leave chunky. Set aside.

Dice bell peppers and onions. Mince garlic and chop fresh cilantro and parsley. In a mixing bowl, crack eggs and whisk with a splash of milk, salt, and black pepper until well combined.

Heat remaining olive oil in a large skillet over medium heat. Add diced onions and bell peppers, sauté for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.

Pour whisked eggs into the skillet with the vegetables. Using a rubber spatula, gently push eggs from edges to center, creating soft curds. Cook for 3-4 minutes until eggs are just set but still creamy. Remove from heat and fold in fresh cilantro and parsley.

Arrange roasted breadfruit on serving plates. Top with scrambled eggs and vegetables. Drizzle generously with warm guava sauce. Garnish with additional fresh herbs and serve immediately while hot.