Spiced scrambled eggs

Make a wholesome start to the morning with creamy scrambled eggs on toast, perfect for using up a stray tomato or two

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 236
  • fat 18g
  • saturates 6g
  • carbs 3g
  • sugars 3g
  • fibre 1g
  • protein 16g
  • salt 0.51g


  • 1 small chopped onion
  • 1 chopped red chilli
  • knob of butter
  • 4 beaten eggs
  • splash of milk
  • good handful diced tomatoes
  • coriander leaves
  • toast, to serve


Homemade semi-dried tomatoes
Halve 1kg small tomatoes and spread over a baking tray, cut-side up. Season with salt, pepper and 3 pinches dried oregano. Drizzle with a little olive oil, then roast for 4-5 hrs at 140C/120C fan/ gas 1 until semi-dried and chewy. Pack into a jar, top up with more olive oil, and keep in the fridge for up to a week.


  1. Soften the onion and chilli in a knob of butter. Stir in the beaten eggs and a splash of milk. When nearly scrambled, gently stir in a good handful diced tomatoes followed by some coriander leaves. Season and eat on toast.

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