Spicy eggs make for a hearty breakfast – a slightly different take on regular scrambled eggs that will keep you going until lunchtime. I sometimes eat spicy eggs dish for lunch—if I’m in a hurry and need something filling.
Ingredients for Spicy Eggs with Spinach and Peppers
For one portion
- 1 lightly rounded teaspoon of coconut oil or Ghee
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon garam masala (optional)
- 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
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. Alternatively, try serving spicy eggs on a slice of toast. I like this dish on my Linseed Bread which is what and gluten free.
Different options: You can use different vegetables: I sometimes add frozen peas, or chopped baby corn, or mange tout. Pak Choi makes a good replacement for spinach and you can substitute fresh tomatoes with sundried tomatoes.
Eat Well—Be Well 😊
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