Spicy Eggs – with spinach and pepper

Spicy eggs

spicy eggs

This hearty breakfast is an different take on scrambled eggs and will help keep you going until lunchtime. I even sometimes eat spicy eggs dish for lunch if I’m in a hurry and need something filling.


For one portion

  • 2 eggs
  • 1/4 small/medium onion (I prefer red, as they are milder) finely chopped
  • 1/4 sweet red pepper (or red bell pepper) finely chopped
  • 2 small tomatoes – roughly chopped
  • 1 handful of spinach – shredded
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon garam masala (optional)
  • 1 lightly rounded teaspoon of coconut oil or Ghee


In saucepan melt the coconut oil (or Ghee). When the oil is hot, add the spices and let them sizzle for 30 seconds to bring out the full flavour.

Add chopped onions, pepper and cook for 3-4 minutes, stirring all the time as the vegetables begin to soften. Add the shredded spinach and cook for a further minute. Now crack eggs directly into the saucepan. Allow the eggs to begin to cook in amongst the vegetables until the whites begin to solidify, then stir again – breaking the yolks. Continue to stir until the eggs are completely cooked.

Serve and eat immediately. Spicy eggs are filling enough to be eaten alone, but if you are really hungry and are not wheat sensitive/intolerant you could serve with a small slice of home-made/artisan toast or with extra steamed boil vegetables such as broccoli and sugar snap peas.

Different options: You can use different vegetables: I’ve used chopped baby corn, or mange tout and Pak Choi makes a good replacement for spinach and you can substitute fresh tomatoes with sundried ones that have either been kept in oil or dried ones that have been soaked.

Eat Well—Be Well 🙂

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