Spicy Breakfast Scramble
Jazz up your weekend breakfast with this spicy scramble. These eggs include a combination of red and green peppers which are cooked until they are completely soft before the eggs are added to the pan and scrambled as normal.
2 tsp chili oil
1 red pepper, seeds removed and cut into thin strips
1 green pepper, seeds removed and cut into thin strips
2 tsp harissa paste
4 large eggs
2 TB skimmed milk (optional)
generous pinch ground coriander
generous pinch ground turmeric
salt and white pepper
chives, snipped to garnish
Heat the chili oil in a non-stick pan and gently fry the red and green peppers over a low heat until completely softened and cooked through, adding the harissa paste towards the end.
In the meantime, whisk the eggs in a jug along with the milk, coriander, turmeric. Season with salt and white pepper.
Add the whisked eggs to the pan and cook, stirring continuously with a silicon spatula until the eggs have scrambled. (Do not be tempted to increase the temperature – just before you think they are done, remove them from the heat and continue to stir, as they will continue to cook off the heat).
Serve garnished with snipped chives and add more salt and pepper, if desired.
Calories per serving = 248Cal
Macros per serving
- Fats 16g
of which saturates 9g
- Carbs 4g
of which sugars 5.9g
- Fibre 3g
- Protein 17g
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