These are eggs like you've never seen them before. Easy to rustle up and equally as delicious, you're gonna be in for a treat.
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Serves
2
Egg
Cherry Tomatoes
Garlic Clove
Tomato Purée
Butter
Bread
Dill
Feta
Dried Oregano
Olive Oil
Salt
Black Pepper
Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
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Serves
2
Egg
Cherry Tomatoes
Garlic Clove
Tomato Purée
Butter
Bread
Dill
Feta
Dried Oregano
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the grill to high. Halve your tomatoes and pop them on a tray, then drizzle with oil, a scattering of oregano, and season with salt and pepper. Grill the tomatoes for 10 mins until charred and juicy.
Step 2.
Crack your eggs into a bowl and whisk well. Finely slice the garlic.
Step 3.
Add the butter to a pan over a medium heat, once melted add in the garlic, cooking for a couple of minutes until fragrant. Add the tomato purée and cook for another minute, then reduce the heat to low. Pour in the egg and gently cook whilst stirring so you get soft curds and a dreamy texture. Take it off the heat and fold through the tomatoes before seasoning with salt and pepper.
Step 4.
Toast your bread, top with your eggs, feta, dill, and another crack of black pepper.
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Notes (1)
T
Triin F.
7 months ago
Lovely variation on scrambled eggs
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