Curried Eggs with Spicy Tomato Salsa

Whisked eggs cooked in butter with chili and cayenne, served with a fresh blended tomato and pepper salsa.

Vegetarian Quick High Protein Spicy Breakfast Eggs

Estimated Nutrition

Calories

356.3

kcal / serving

712.5 kcal total

Carbs

4.1g

per serving

8.1 g total

Fat

33.2g

per serving

66.4 g total

Protein

11.4g

per serving

22.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

free-range

Double Cream

Butter

unsalted

NutsSeeds

Basil

fresh leaves

0.5

tsp

Chilli Flakes

dried

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Cayenne Pepper

pinch

Chilli Flakes

dried

Vegetables

Tomatoes

chopped

0.25

piece

Red Onion

finely sliced

0.25

piece

Orange Pepper

thinly sliced

Method

Place salsa ingredients into a food processor and blend until smooth.

Season salsa to taste with salt and black pepper.

Whisk eggs, cayenne pepper, chili flakes, and 50ml cream in a large bowl.

Melt 25g butter in a frying pan over medium heat.

Add egg mixture and cook while stirring until thickened to your preference.

Plate the eggs and spoon the salsa over the top before serving.