Spiced scrambled eggs
- Preparation and cooking time
- Serves 2
Make a wholesome start to the morning with creamy scrambled eggs on toast, perfect for using up a stray tomato or two
- STEP 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.
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.