Spiced Scrambled Eggs with Tomato and Parsley
This recipe is a simple but interesting take on scrambled eggs. Whisked with anti-inflammatory spices - cumin, turmeric and black pepper, it's inspired by shakshuka but even easier to make. Adding tomatoes and parsley will not only boost the flavour, but give you a hit of extra nutrients in the morning. Serve with toast of your choice.
Ingredients 8
1 tbsp olive oil
1⁄2 punnet cherry tomatoes, halved
4 eggs, large
1⁄4 tsp ground turmeric
1⁄2 tsp ground cumin
1⁄4 tsp black pepper
1⁄4 tsp salt, or to taste
2 tbsp parsley, fresh, chopped
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Method 6
In a medium bowl, crack the . Add , , , and . Whisk thoroughly.
Heat in a nonstick skillet over medium heat.
Add the halved and cook for 2–3 minutes, stirring occasionally, until softened and some moisture has evaporated.
Reduce heat to low. Pour the egg mixture into the skillet with the and let sit for 15–30 seconds.
Gently stir the with a spatula, scraping the bottom of the pan. Continue stirring until eggs begin to set but are still creamy, 2-4 minutes.
Remove from heat, stir in the fresh chopped , and serve immediately.
Helpful tips
Cook eggs on low heat to keep them creamy and prevent dryness.
Freshly chopped parsley adds the best flavor and color; stir it in at the end for maximum brightness.
