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Spiced scrambled eggs

Spiced scrambled eggs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal236
fat18g
saturates6g
carbs3g
sugars3g
fibre1g
protein16g
low insalt0.51g
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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

Method

  • 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, September 2010

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A star rating of 4 out of 5.6 ratings
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