Scrambled eggs with piquillos and chillies

Serves 4

Serve on toasted or chargrilled bread of your choice.   

75g canned roasted piquillo peppers (or roasted capsicums), drained
1 small fresh green chilli, de-seeded and finely sliced
8 large, fresh free-range eggs, fork-whisked
Sea salt flakes and freshly ground pepper, to taste
2 tbsp extra-virgin olive oil

Step 1) Slice the piquillos into fine shreds and combine them in a bowl with most of the chilli, the eggs and the salt and pepper, then fork-whisk briefly.

Step 2) Heat the oil in a large, non-stick frying pan. Add the egg mixture, stir over a medium-high heat until creamy, then turn off the heat.

Step 3) Place the toast on plates and spoon on the scrambled eggs. Sprinkle over the remaining green chilli and serve.

Recipe by Clare Ferguson

Looking for more delicious recipes? Why not try Homes & Gardens' prawns with lemon, chill, garlic and feta starter, or for dessert, a mouth-watering apricot and plum strata?  

Chosen by Homes & Gardens