A twist on brunch: spicy scrambled eggs

For Christmas, I was given Ottolenghi’s ‘Plenty More’ which I am very excited about! I love all the flavours he uses – so creative, delicious and different. However, he also uses an awful lot of ingredients per dish which I do not always have in my cupboards. Today, when searching for inspiration, I came across a delicious spicy scrambled egg recipe, but given my lack of spices in my cupboards, I have come up with my own, far simpler, version. I think its yummy, it only takes 10 minutes to make and uses 1 pan!

IMG_0542

INGREDIENTS
– 1 tsp olive oil
– 1/2 red onion
– 1/4 tsp of each: cumin, paprika, tumeric, chilli flakes (to taste!)
– 100g cherry tomatoes, cut into halves
– 1 slice wholemeal toast (use gluten-free bread if necessary!)
– 2 eggs, cracked into a bowl and whisked with a fork
– 1 spring onion
– a few sprigs of coriander leaves

METHOD:
1. Heat the olive oil in a frying pan over a medium to high heat
2. Add the red onion, cumin, paprika, turmeric and chilli flakes. Cook until the onion begins to soften (this takes about 5 minutes).
3. Add the cherry tomatoes and cook until they begin to soften (this takes about 3 minutes). Don’t let them overcook – you don’t want mush… At this stage also put the bread in the toaster. As a tip, it is always better to have slightly cold toast which you can then warm up by putting the scrambled egg on top, rather than over-done, rubbery scrambled eggs. Therefore, err on the side of early with the toast!
4. Turn down the heat to a low to medium heat and add the scrambled egg. Stir continuously but gently on a low heat until the eggs are cooked through.
5. Pile up your toast with the spicy scrambled eggs and sprinkle with spring onion and coriander leaves. This will give the dish a nice ‘crunch!’

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