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Nutrition: per serving

  • kcal236
  • fat18g
  • saturates6g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein16g
  • salt0.51g
    low

Method

  • step 1

    Soften the onion and chilli in a knob of butter. Stir in the beaten eggs and a splash of milk. When nearly scrambled, gently stir in a good handful diced tomatoes followed by some coriander leaves. Season and eat on toast.

RECIPE TIPS
HOMEMADE SEMI-DRIED TOMATOES

Halve 1kg small tomatoes and spread over a baking tray, cut-side up. Season with salt, pepper and 3 pinches dried oregano. Drizzle with a little olive oil, then roast for 4-5 hrs at 140C/120C fan/ gas 1 until semi-dried and chewy. Pack into a jar, top up with more olive oil, and keep in the fridge for up to a week.

Recipe from Good Food magazine, September 2010

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A star rating of 4 out of 5.6 ratings
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