Spiced Scrambled Eggs with Tomato and Parsley
This recipe delivers fluffy scrambled eggs with a hit of warming spices, juicy tomato, and a fresh parsley finish. It's quick, satisfying, and perfect for a hearty breakfast or light meal. Serve over crisp toast for extra crunch and a satisfying bite.
Ingredients 11
2 eggs, large
1 tomato, small, diced
2 tbsp parsley, fresh, chopped
1⁄4 tsp ground cumin
1⁄8 tsp ground paprika
Pinch chili flakes, optional
1 tbsp milk
salt, to taste
pepper, to taste
1 tbsp butter
1 slice bread
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Method 9
Crack the into a bowl. Add or cream, , , , salt, and pepper. Whisk until well combined.
Heat in a non-stick skillet over medium heat.
Add and cook for 2 minutes, stirring occasionally, until softened.
Pour the mixture into the skillet.
Let the sit for a few seconds, then gently stir with a spatula, scraping the bottom and folding the eggs over.
When are just starting to set, stir in the chopped .
Continue cooking and stirring until are cooked to your desired consistency, about 2–3 minutes.
Meanwhile, toast the until golden brown.
Serve the immediately on top of (or alongside) the .
Helpful tips
For creamier scrambled eggs, use cream instead of milk.
Add extra herbs like chives or coriander if you wish.
For more spice, increase the chili flakes or add a pinch of ground turmeric.
Cook eggs on a low flame for softer curds and avoid overcooking.
