Ethiopian · Breakfast

Ethiopian-spiced scrambled eggs

Softly scrambled eggs cooked with onion, tomato and chilli, served with warm flatbread.

Calories

389 kcal

Protein

19 g

Carbs

35 g

Fat

19 g

Prep

10 min

Cook

12 min

Per serving, for one person.

• Eggetarian
• Pescatarian
• Dairy free

Contains: gluten, egg.

Ingredients

• 2 eggs Eggs
• 1 wrap Wholewheat wraps
• ¼ onion Onion
• ¼ tomato Tomatoes
• ½ chilli Green chillies
• ½ tbsp Sunflower oil
• ¾ tsp Paprika

Method

1. Heat the oil and cook the onion and green chilli over medium heat for 5 minutes until soft.
2. Add the tomato and paprika, and cook for 4 minutes until pulpy.
3. Pour in the beaten eggs and stir gently for 2-3 minutes until softly scrambled.
4. Warm the wrap and serve alongside for scooping.

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