Spicy breakfast eggs

Servings: 4 Prep time: 10
Difficulty: Medium Cooking time: 9
Author: My Dairy-Free Dream Total time: 19

A simple, lightly-spiced vegetarian dish. Easy to assemble for a high protein breakfast or brunch. Cook the eggs the night before to save time in the morning. You could also serve this as a light main meal accompanied with a mixed salad and rice.


4 hard boiled eggs, halved
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
2cm piece ginger, finely grated
1 red chilli, deseeded and finely chopped
1 tbsp tomato purée Pinch sea salt
1 tsp turmeric powder ½ tsp ground cumin ½ tsp ground coriander
1 tsp garam masala
4 plum tomatoes, deseeded and finely chopped
200ml Oat Dream
115g frozen peas
Handful coriander leaves, chopped


  1. Shell the boiled eggs and halve.
  2. Place the oil, onion, garlic, ginger, chilli and spices in a blender and process to form a paste.
  3. Heat a frying pan and fry the paste gently for 3-4 minutes.
  4. Add the chopped tomatoes, Oat Dream and peas and simmer for 5 minutes.
  5. Add the eggs and heat through.
  6. Sprinkle over the coriander to serve.


Per serving:

Calories 178kcal
Protein 9.1g
Carbohydrates 10.9g
of which sugars 6.3g
Fat 11.1g
of which saturates 2.4g

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