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Ingredients
- 8 eggs
- 2 tbsp. butter
- 1 onion, finely chopped
- 1 tsp. root ginger, grated
- 1 red chilli pepper, sliced
- ¼ tsp. cayenne pepper
- ⅛ tsp. ground turmeric
- 2 tomatoes, diced
- salt
- ¼ cup (10g) cilantro, chopped
- 6 slices bread, toasted
Prep Time:
5
Minutes
Directions
Cook Time:
15
Minutes
- Firstly, hard boil the eggs. Place the eggs into a pot and cover with cold water. Bring the water to a boil and boil eggs for 7-8 minutes. Once cooked, drain with cold water and transfer into a bowl to cool. Then peel, chop into pieces and set aside.
- In a non-stick skillet, melt the butter over a medium heat and add the onion, cook for 5 minutes until soft and golden. Stir in the ginger, chilli pepper, cayenne pepper, ground turmeric and the chopped eggs. Mix well to combine, cooking for a further 3 minutes.
- Add in the tomatoes and turn off the heat. Season to taste with salt and sprinkle over the chopped cilantro. Serve with the hot toast.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
