Save to your scrapbook
Spicy scrambled eggs
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
3 tbsp olive oil
6 salad onions, finely sliced
1 clove garlic, finely chopped
3 fresh jalapeño chillies, deseeded and finely chopped
1/4 tsp chilli flakes
3/4 tsp dried oregano
200g pack Duchy Organic Cherry Vine Tomatoes, halved
4 British Blacktail Large Free Range Eggs, lightly beaten
100g pack Crosta & Mollica Mini Piadina, warmed through
2 tbsp natural yogurt
1. Heat the oil in a frying pan over a medium heat, add the salad onions and fry gently for 3-4 minutes. Add the garlic, fresh chillies, chilli flakes and oregano and cook for a further 4-5 minutes.
2. Increase the heat a little and add the tomatoes. Season, then fry for about 5 minutes, until they start to break down and take on a little colour.
3. Turn the heat to low, then push the tomato mixture to the side of the frying pan. Add the eggs and cook gently, stirring, until they are just firming up, then fold into the tomato mixture. Serve with the flatbreads and yogurt.
Typical values per serving:
This recipe was first published in August 2020.