Spiced scrambled eggs
By Good Food
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
Ingredients
- 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
Tip
Homemade semi-dried tomatoesHalve 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.
Method
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.
