Scrambled eggs become a tasty treat when cooked with fresh herbs, spices and a splash of lime juice.
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4 thick slices wholemeal bread
1 tablespoon butter
1 green chilli, deseeded and diced
2 teaspoons curry paste
1 clove garlic, crushed
1 teaspoon grated ginger
4 spring onions, chopped
85 g (3 oz) tomatoes, peeled and diced
I tablespoon chopped fresh coriander
1 teaspoon lime juice
Salt and black pepper
4 tablespoons low-fat natural yoghurt, optional
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Method Prep:15min › Cook:10min › Ready in:25min
Toast the bread and keep it warm.
Melt the butter in a nonstick frying pan and add the chilli, curry paste, garlic, ginger and spring onions, reserving a few for a garnish. Fry them over a low heat for 5 minutes, until softened but not browned. Stir in the tomatoes and cook for a further 1 minute.
Beat the eggs with the coriander, lime juice and salt and pepper to taste. Add the eggs to the pan and stir gently over a low heat until just set.
Lay the toast on plates, top with the curried eggs, sprinkle with the reserved spring onions and add some yoghurt if you wish.