Harissa Yoghurt Scrambled Eggs

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Another quick lunchtime recipe for you to enjoy with you and your family!

1 medium onion, roughly chopped
1 red chilli, roughly chopped (optional)
olive oil
1 medium tomato, roughly chopped
3 eggs
1 tbsp harissa paste
1 handful of fresh coriander, roughly chopped.
1 tbsp natural yoghurt
1 tsp chilli oil (optional)

– Add 3 tbsp of olive oil to a hot pan. Add the onion and chilli, and cook for 4-5 minutes until starting to golden

– Add the tomatoes and cook for another 5 minutes.

– Whisk 3 eggs in a bowl, with a pinch of salt and chilli powder.

– Add the harissa paste to the pan and mix well.

– Add the coriander and scrambled eggs and stir through.

– Continue to stir until the eggs cook. Just before it is ready, add the yoghurt and cook for another minute.

Serve with a piece of buttered toast and garnish with chilli oil (optional).