Get your Sunday morning kick with spicy scrambled eggs!

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Sunday breakfast should never be boring, it’s a day I find myself digging for recipes to get me going. It’s a glorious Sunday morning and I am inspired by the bright, mellow sunlight with clear blue skies yearning for a hit breakfast. I find one in Yotam Ottolenghi’s new book, Plenty More. Spicy Scrambled Eggs, the colour of the dish so bright and inspiring, captures my sleepy eyes and sooner than I know it my pan and wooden spatula are out like a flash. This dish requires gentle cooking but it all comes together fairly quickly. The bright colour comes from the turmeric and spices like ginger and chilli add the hit you need. Yotam recommends caraway seeds but instead I replace them with fennel seeds and grounded coriander. I think you should always add spices that your palate enjoys. This recipe will definitely give you the kick you need to start your Sunday!

Recipe (serves 2)

  • 4 organic eggs, beaten
  • 1 tbsp olive oil
  • 1/2 onion, sliced
  • 10g fresh ginger, chopped
  • 1 tsp fennel seeds
  • 1/2 tsp chopped red chilli
  • 1/2 tsp salt flakes
  • 1/2 tsp grounded coriander
  • 1/4 tsp tumeric
  • 1 diced plum tomato
  • 1 tsp tomato paste
  • 20g fresh coriander, chopped
  • 2 sprigs of spring onions, sliced


Start by adding the olive oil, onions, ginger, chilli and fennel seeds. Cook for about 4 minutes until onion is golden and soft, then throw in other spices, paste and salt to cook for another 1 minute. Add the tomatoes and cook for about 4 minutes or until the liquid has evaporated. Reduce the heat pour the beaten eggs and gently stir with a wooden spatula. You want to make sure the eggs stay soft and moist. Finish it off by sprinkling the spring onions and coriander, now get your Sunday going!



  1. Anonymous says:

    This is not the correct ingredient list…you are missing the fresh herbs and the chili, that is the crucial part!


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