Firecracker Scrambled Eggs
★★★★★ Rating

Firecracker Scrambled Eggs

Time to upgrade your eggs! These kind of remind me of the Turkish dish menemen, but with an Asian twist!They’re speedy, healthy and delicious.
Dominique Woolf Dominique Woolf
FEEDS:
1
TAKES:
10

INGREDIENTS

  • 2 eggs
  • 1 tsp The Woolf's Kitchen Firecracker Paste (or more to taste) (swap for Sriracha or another hot sauce if not available)
  • Knob of butter
  • 2 spring onion, sliced
  • 1/2 a red pepper, thinly sliced
  • 1 tomato, chopped
  • Splash of fish sauce, soy or pinch of salt, to season
To serve:
  • Coriander or basil leaves

SHOP THE RECIPE

LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£4.99

DIRECTIONS

  1. Whisk together your eggs with the Firecracker Paste.
  2. Place a non-stick frying pan over a medium heat and add a knob of butter.
  3. Once melted add your spring onions and pepper and sauté for a couple of minutes until softened.
  4. Tip in your tomatoes and cook for a further 2-3 minutes until softened.
  5. Lower the heat slightly and pour in your eggs.
  6. Gently scramble until soft set. Season with a splash of fish sauce, soy or a pinch of salt.
  7. Serve immediately scattered with coriander or basil. Delicious with toast or flatbread.
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