© 2019 by The Tribe - Strength Through Movement

CHILLI SCRAMBLED EGGS


SERVES 2 INGREDIENTS: 1 X SHALLOT FINELY DICED 1 X FRESH RED CHILLI FINELY SLICED (I LIKE SPICY SO USE AS MUCH AS YOU'RE COMFORTABLE WITH) SUN-DRIED TOMATOES (AS MANY OR AS LITTLE AS YOU WISH) FINELY CHOPPED 1 X GARLIC CLOVE CRUSHED 4 X LARGE FREE-RANGE EGGS 50 ML LOW-FAT MILK 2 SLICES OF TOASTED WHOLEGRAIN SOURDOUGH (OR WHOLEMEAL BREAD OF CHOICE) TO GARNISH: SPRING ONION SHAVED PARMESANMETHOD: WITH A DASH OF OLIVE OIL, FRY OFF THE SHALLOTS, CHILLI, GARLIC AND TOMATOES IN A PAN ON MEDIUM HEAT. MEANWHILE, ADD THE EGGS AND MILK INTO A BOWL AND WHISK UNTIL FLUFFY. I KEEP WHISKING UNTIL A FOAM LIKE CONSISTENCY APPEARS. POUR THE EGG MIXTURE OVER THE SHALLOTS, CHILLI, GARLIC AND TOMATOES. LET THIS COOK WITHOUT STIRRING FOR ABOUT A MINUTE, OR UNTIL THE EDGES BEGIN TO SET AROUND THE EDGE OF THE PAN. WITH A SPATULA BEGIN TO FOLD ALL THE INGREDIENTS TOGETHER BRINGING THE OUTSIDE EDGES INTO THE MIDDLE OF THE PAN. LEAVE FOR 20 SECONDS, THEN CONTINUE THIS STEP UNTIL THE EGGS ARE JUST SET.  PLACE EGGS ON TOP OF THE TOAST. ADD FINELY SLICED SPRING ONION, AND A PINCH OF SALT AND SHAVED PARMESAN.

Macros per serve:

FAT - 12G

PTN - 20G

CARBS - 16G

CALS - 325kcal

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