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15-Minute Spiced Scrambled Eggs
Soft, creamy, and packed with bright heat, these spiced scrambled eggs will wake up your morning routine. A mix of whole eggs and egg whites keeps things light without sacrificing that rich texture you're craving. Sweet cherry tomatoes and fresh coriander fold right into the pan at the very end, adding bursts of freshness to the savory base. Spoon the warm scramble over crisp buttered toast for a breakfast that's special enough for weekends but fast enough for Tuesday.
Equipment
- Skillet
- Stovetop
Ingredients
- 1 small onion, chopped
- 1 red chilli, deseeded and chopped
- 2 whole eggs, 2 egg whites, beaten
Instructions
- 1Melt butter in a frying pan over medium heat. Add the chopped onion and chilli, cooking until soft. It'll build a flavorful, aromatic base for the dish.
- 2Pour the beaten eggs and a splash of milk into the pan. Stir constantly with a wooden spoon to create soft, creamy curds. Don't walk away, as eggs cook fast.
- 3Fold the chopped cherry tomatoes and most of the fresh coriander leaves into the pan just before the eggs are fully set. The residual heat will warm the tomatoes without turning them mushy.
- 4Season to your liking, then spoon the warm scramble over crisp buttered toast. Garnish with the remaining coriander leaves.
Notes
- Prep: Chop your tomatoes, onion, and chilli before you start cooking. Eggs scramble fast, so you won't have time to prep once they hit the pan.
- Swap: If you don't have fresh coriander, parsley or chives work beautifully as a fresh garnish.
- Tip: Remove the pan from the heat just before the eggs look completely done. They'll continue cooking slightly on the plate.