Spicy scrambled eggs from Plenty More (page 265) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.253 in the US edition.

  • Ganga108 on May 10, 2024

    I am recently exploring eggs in my diet after 20++ years of not cooking with them. I am rather cack-handed, lol, the muscle memory is no longer there. Back to Ottolenghi for a spicy breakfast dish, pretty good for an egg dish, and a lovely Sunday morning slow paced dish. I am not yet convinced I will keep eggs in my diet, but this was a good dish to include in my exploration. (The flavours would go well with scrambled tofu, I reckon.)

  • fairyduff on June 21, 2021

    Another terrific and tasty recipe from Plenty More. I found the pace of this recipe useful; let the pan take its time, firstly with the spices, and later with the tomatoes slowly cooking down to a pulp. Handy time to be getting on with other things in the kitchen, Then the finish with the eggs takes literally 3 minutes and you're serving dinner. Love it.

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