Description
This quick and easy recipe transforms simple scrambled eggs into a rich, savory, and visually stunning meal in less than 10 minutes. The combination of salty feta cheese, creamy eggs, and smoky paprika creates an incredible aroma, perfect for elevating a weekday breakfast or brunch.
Ingredients
- 3 large eggs
- 1 tablespoon extra virgin olive oil, plus more for garnish
- 1/2 cup crumbled feta cheese
- 1/4 cup roasted red peppers, drained
- 1 clove minced garlic
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- Pinch sea salt and freshly ground black pepper
- 1 tablespoon fresh parsley, finely chopped, for garnish
Instructions
- Make Red Pepper Paste: Combine drained roasted red peppers, minced garlic, lemon juice, smoked paprika, cumin, and red pepper flakes (if using) in a food processor or using a mortar and pestle. Process until a thick paste forms, reserving a small amount for garnish.
- Prepare Eggs: Lightly whisk the eggs with a pinch of salt and black pepper until just combined; avoid overmixing to ensure a creamy texture.
- Scramble Eggs and Paste: Heat 1 tablespoon of olive oil in a non-stick skillet over medium-low heat. Add a generous tablespoon of the prepared paste and spread it slightly in the pan. Immediately pour the whisked eggs directly over the paste.
- Cook Gently with Feta: Let the eggs set for 30 seconds without stirring. Gently push the cooked edges towards the center, allowing uncooked egg to flow underneath. Continue cooking gently, stirring and folding, until the eggs are mostly set but still creamy. Fold in the crumbled feta cheese and remove from heat immediately to prevent overcooking.
- Plate and Garnish: Spoon the eggs onto a plate, ensuring some of the paste ribbons are visible. Drizzle with extra olive oil and dollop with the remaining red pepper paste. Sprinkle generously with fresh parsley and serve immediately.
Notes
To avoid rubbery eggs, use medium-low heat and remove the eggs while they are still slightly runny; the residual heat will continue cooking them. The red pepper paste can be prepared up to 3 days in advance and stored in the refrigerator to speed up prep time on busy mornings.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Scrambled Eggs
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 13 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 590 mg