Curried Tomato Scrambled Eggs

Curried Tomato Scrambled Eggs

5 mins

20 mins

4 people

Spice up your scrambled eggs with Rajah Mild and Spicy curry powder, red onion and plum tomatoes.

Ingredients

  • 3 tsp olive oil
  • 1 large red onion, diced
  • 2 plum tomatoes, finely chopped
  • salt and pepper, to taste
  • 1 tsp Rajah Mild & Spicy curry powder
  • 6 eggs
  • Serving Size 4

    Amount per serving

    • Energy 172
    • Protein 11.5g
    • Carbohydrate incl. fibre 4.6g
    • Carbohydrate excl. fibre 3.7g
    • Sugar 2.1g
    • Fibre 0.9g
    • Fat 11.8g
    • Saturated Fat 3.2g
    • Unsaturated Fat 7.7g
    • Monounsaturated Fat 5.7g
    • Polyunsaturated Fat 2.0g
    • Trans Fat 0.0g
    • Cholesterol 324mg
    • Sodium 165mg
    • Salt 0.41g
    • Calcium 6%
    • Iron 10%
    • Potassium 6%
    • Vitamin C 7%
    • Vitamin A 12%

Directions

  1. Heat the olive oil on medium heat, add the onions and cook for about 5 minutes.

  2. Add the tomatoes, salt & pepper and the Rajah Mild & Spicy curry powder and simmer on medium heat for 5 minutes.

  3. Add the eggs and cook over medium heat, stirring constantly.

  4. Remove from heat after 3 minutes - the eggs should begin to set, but ensure that they are still moist.

  5. Serve with leftover pap or with toasted bread and sausages.

 
         
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