Not every day is easy eggs day so when I am going to make eggs for breakfast then there’s going to be at least 3-4 eggs per serving, because honestly, eggs are just so good for you. Carb and sugar free, honestly, what’s not to love about eggs?
1 cup of small tomatoes
1 fresh hcilli (if you like you can deseed for less heat but I love the heat!)
1/2 green pepper, cleaned and thinly sliced
Dill finely chopped
Handful of sliced mushrooms
Salt & Pepper to taste and a pinch of cinnamon
My quick & simple method:
In a bowl whisk your eggs and add in the salt, pepper & fresh chilli
Follow up with the thinly sliced green pepper, chopped dill & sliced mushrooms – set aside.
Now get the stove on and put your pan on heat because we are ready to make a grand tasting easy eggs and dill!
Slice the tomatoes in half
Go with about 5ml of olive oil into the pan for roughly 30 seconds (pan should be pretty hot)
Add your eggs mixture
Spread the mixture out in the pan by slightly tilting the handle (not too much)
Add your halved tomatoes
It will cook from underneath so use a spoon to gently transfer some of the uncooked egg to the sides so that you can get the entire egg to cook
Remove from the heat and allow to complete cooking in the pan while gently lifting off the pan. Sprinkle with dried chilli & fresh dill and serve with avocado to finish.
Tip : Add a drop of vinegar into boiled eggs to avoid them cracking and don’t cook for more than 7 minutes from the time the pot starts to heat, not boil.
Tip: To avoid from chipping and breaking while peeling, make sure your hands are wet.