Spicy Scrambled Eggs Ww Recipes

SPICY SCRAMBLED EGGS

Steps:

• Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
• Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
• Stir in cilantro and serve immediately.

SPICY SCRAMBLED EGGS

Steps:

• Put a large, preferably nonstick, frying pan on medium heat and add the oil, cumin seeds, caraway seeds, onion, ginger and chilli. Cook, stirring occasionally, for eight minutes, until the onion is soft but not coloured.
• Add the ground spices, tomato paste and three-quarters of a teaspoon of salt, and cook, stirring, for two minutes. Add the tomatoes and cook for eight to 10 minutes, until most of the liquid has evaporated. Now tip in the beaten eggs and immediately reduce the heat to medium-low. Very gently, but continuously, scrape the base of the pan with a wooden spatula - what you're after here are large, curd-like folds of soft and very moist egg. Cook for around three minutes in total.
• Serve the eggs piping hot, and sprinkled with the chopped spring onion, coriander and a scattering of chilli flakes.

SPICY SCRAMBLED EGGS (WW)

Steps:

• To prepare salsa: pour tomatoes into a sieve and set in sink, press on the tomatoes to drain off extra liquid. Spoon tomatoes in a bowl and stir in rest of the salsa ingredients (chili powder - pepper). Set aside.
• To make the eggs in a medium bowl combine next 6 ingredients (eggs - pepper). Set aside.
• In a skillet spray with Pam over medium heat.
• Add shallots and peppers and cook stirring for 3-5 minutes or until shallots are tender.
• Pour egg mixture into skillet and scramble eggs cooking until done (5 minutes).
• Serve eggs topped with salsa.

SPICY SCRAMBLED EGGS

Steps:

• Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
• Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.

SPICY SCRAMBLED EGG SANDWICHES

Steps:

• In a 10-in. skillet coated with cooking spray, cook green pepper and onion over medium heat until tender, about 8 minutes., In a large bowl, whisk the eggs, egg whites, water, salt, mustard, pepper and hot pepper sauce. Pour into skillet. Add corn and bacon; cook and stir until the eggs are completely set. Spoon onto English muffin bottoms; replace tops. Serve immediately.

SPICY POTATOES AND SCRAMBLED EGGS

Steps:

• Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
• Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
• In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

SPICED SCRAMBLED EGGS

Steps:

• 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.