Name: Arrabiata scramble with crispy salami
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 8 eggs; 128.75 gm milk; 18.20 gm extra virgin olive oil; 1 red onion, thinly sliced; 2 garlic cloves, crushed; 1/4 tsp dried chilli flakes; 100g sliced hungarian salami, thinly sliced; 200g grape tomatoes, halved; 40.00 ml finely chopped fresh flat-leaf parsley; 8 slices rye bread, toasted

Arrabiata scramble with crispy salami

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Elevate scrambled eggs with smoky salami and spicy grape tomatoes.

Ingredients:

8 eggs
128.75 gm milk
18.20 gm extra virgin olive oil
1 red onion, thinly sliced
2 garlic cloves, crushed
1/4 tsp dried chilli flakes
100g sliced hungarian salami, thinly sliced
200g grape tomatoes, halved
40.00 ml finely chopped fresh flat-leaf parsley
8 slices rye bread, toasted

Instructions:

Combine the eggs and milk in a large jug, whisk, and set aside.
In a non-stick frying pan, heat half of the oil over medium-high heat. Sauté onion for 5 minutes until softened. Stir in garlic, chili flakes, salami, and tomato. Cook for 2 minutes until salami is crisp and tomato is starting to soften. Transfer to a bowl.
In the same pan, heat the remaining oil over medium heat. Add the egg mixture and cook for about 1 minute until the edges start to set. Use a wooden spoon to push the set egg towards the center while tilting the pan to allow the uncooked egg to cover the base. Keep stirring gently for another minute until creamy curds start to form.
Gently mix in the salami mixture, then garnish with fresh parsley and enjoy with toast.

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