I just love these spicy eggs, a great quick meal.You can eat for breakfast lunch or dinner.
This recipe was adapted for one from Justine Schofield recipe. Enjoy!
Serves
1
Prep time
5 Minutes
Cooking time
5 Minutes
Ingredients
- 2 tablespoons oil
- 1 birds eye chilli, finely sliced with seeds
- 1 clove garlic, chopped
- 2-3 eggs
- 2 handfuls of rinsed and drained baby spinach leaves, torn.
- 1 green shallot/onion, finely sliced
Method
- Heat the oil in a frying pan, when hot add the chilli and garlic. Stir to prevent burning
- Beat the eggs in a bowl, add them to the chilli and garlic oil, swirl the eggs around to coat the whole pan
- With a wooden spoon drag the egg from the outside to the middle, to allow the uncooked egg to come to the surface of the pan
- Add the torn spinach leaves, and the sliced shallots/onion to the top of the egg, fold the egg over the greens to help them welt, toss gently. Place onto a serving plate
- Serve and Enjoy!
- Note:
- Tearing the leaves of the greens releases flavour
- Remove chilli seeds for less heat or use half a long red chilli.
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