Written for one request, published for everyone
Garlic Bread and Egg Scramble with Blistered Tomatoes
Crisp bread cubes fried with garlic and tomatoes, then folded through soft scrambled eggs.
- Total
- 15 min
- Hands on
- 14 min
- Serves
- 2
- Method
- hob
- Cuisine
- Spanish
Per serving · estimated
- Energy
- 490 kcal
- Protein
- 17 g
- Fat
- 30 g
- Carbs
- 37 g
Method
Step 1 of 8
Cut the bread into rough 2 cm cubes.
Bread
Step 2 of 8
Thinly slice the garlic and halve the cherry tomatoes.
Garlic
Cherry tomatoes
Step 3 of 8
Beat the eggs in a bowl with a pinch of salt and pepper.
Eggs
Salt
Black pepper
Step 4 of 8
Heat the olive oil in a large frying pan over medium heat and fry the bread cubes for 4 minutes until crisp and golden.
Olive oil- Bread
Step 5 of 8
Add the garlic and paprika and stir for 30 seconds until fragrant.
- Garlic
Smoked paprika
What ‘ready’ looks like Step 6 of 8
Add the tomatoes and cook 2 minutes until their skins split.
- Cherry tomatoes
What ‘ready’ looks like Step 7 of 8
Turn the heat to low, pour in the eggs and push them into soft folds for 2 minutes, until set to 71 °C.
- Eggs
Step 8 of 8
Chop the parsley, scatter over the top and serve straight from the pan.
Parsley
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.