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
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
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.
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.
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