Spicy scrambled eggs on toast

    25 min

    Scrambled eggs become a tasty treat when cooked with fresh herbs, spices and a splash of lime juice.

    2 people made this

    Serves: 4 

    • 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
    • 6 eggs
    • I tablespoon chopped fresh coriander
    • 1 teaspoon lime juice
    • Salt and black pepper
    • 4 tablespoons low-fat natural yoghurt, optional

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Toast the bread and keep it warm.
    2. 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.
    3. 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.
    4. Lay the toast on plates, top with the curried eggs, sprinkle with the reserved spring onions and add some yoghurt if you wish.

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    Reviews in English (1)


    These eggs are delicious! The lime is such a nice touch. The yogurt helps cool it down and balance the flavor very well. I accidentally left out the tomatoes. Sorry.  -  13 Apr 2017