- PrepPreparation time10 minutes
- CookCooking time10 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 16gSodium: 461mg
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Print- 4 eggs
- 2 tablespoons olive oil
- Half teaspoon cumin seeds
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- Half small capsicum, finely chopped
- 1 small green chilli, finely chopped
- One quarter teaspoon turmeric powder
- Half teaspoon ground cumin
- Half teaspoon ground coriander
- Salt to taste
- 1 tablespoon chopped coriander
- 2 wholegrain or multigrain or sourdough toast slices
- Crack the eggs into a bowl, add a pinch of salt, and whisk well.
- Heat oil in a non-stick frying pan. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onion and green chilli. Sauté for 3 minutes until onion turns soft.
- Add tomato and capsicum. Cook for 4 minutes until the vegetables are soft and the tomato breaks down.
- Stir in turmeric, ground cumin, ground coriander, and a little salt. Cook for a minute.
- Add in the whisked eggs. Stir continuously to scramble, cooking until the eggs are soft.
- Add chopped coriander.
- Serve warm with wholegrain toast.