Spicy Scrambled Eggs

Add the eggs into a bowl and whisk well.

• 3 Eggs (~ 5.8 oz)

Core and dice the tomato and put in a bowl.

• 1 Tomato (~ 4.2 oz)

Finely chop the onion, ginger and chili, and set aside.

• ½ Onion, red (~ 1.5 oz)
• ¼ in Ginger (~ 0.1 oz)
• ½ Chili pepper (~ 0.1 oz)

Heat the olive oil in a non stick frying pan over medium heat. Add the cumin, onion, chili, and ginger into the pan and fry until the onions turn translucent.

• 2 tsp Olive oil
• ¼ tsp Cumin, ground

Add the tomato paste into the pan and fry for approx. 2 minutes. Add the tomatoes into the pan, season with salt and fry for 5-6 minutes.

• 1 tsp Tomato paste

Add the eggs and stir slowly. Keep gently stirring until the eggs still look silky, slightly runny and underdone, and turn off the heat. The residual heat of the pan will continue to cook the eggs to perfection.

Serve the scrambled egg. Cut the green onion into rings. Top the scrambled egg with the green onion and season with salt and pepper.

• ½ Green onion (~ 0.6 oz)
• Salt
• Black pepper

Serve the scrambled eggs with bread.

• 1 Dinner roll (~ 2.1 oz)

Enjoy your meal!