This scrambled egg recipe is a step towards the adventurous side of cooking, but it will pay dividends.
Described as a “quick, sticky [and] spiced tomato chutney stuffed into super-soft buns”, here’s how to make it.
Cooks in: 20 mins
- Four large free-range eggs
- Two soft buns
- One red onion
- Red wine vinegar
- Olive oil
- one teaspoon garam masala
- 200g ripe tomatoes
- half a bunch of coriander (15g)
If you shop the ingredients at Sainsbury’s, it works out to be £1.41 per serving.
1. Whisk and season the eggs. Halve the buns. Peel and coarsely grate the onion, then put one tablespoon into a bowl with a pinch of sea salt and a splash of red wine vinegar, and leave to quickly pickle.
2. Scatter the rest into a large non-stick frying pan on medium heat with one tablespoon of olive oil and most of the garam masala. Fry for three minutes, stirring often, while you coarsely grate the tomatoes.
3. Push the onions aside and pour in the tomatoes to sizzle for two minutes. As soon as they start to dry out, mix and fry for two more minutes, or until thick, stirring occasionally.
5. Spread the tomato chutney on the bun bases, tear off and pile on the coriander leaves, squash the lids on top, then remove to your plates.
6. Scramble the eggs to your liking and spoon alongside, then top with the drained pickled onion and serve dusted with garam masala.
And there you have it – Jamie Oliver’s scrambled eggs that are a bit spicy, crunchy (because of the buns), and juicy, thanks to the tomatoes.
For those who are conscious about calorie content, per serving, there are around 415 calories.
The NHS confirmed adult women should eat around 2,000 calories daily while men should eat around 2,500 calories.
Thus, if you are hoping for a somewhat lightweight brunch, Jamie Oliver’s scrambled eggs will work wonderfully. Plus, once you’ve tried this version of scrambled eggs, you may want to make them again and again.