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Chili Oil Scrambled Eggs

Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Calories 530kcal

Ingredients

Pan con Tomate

  • 2 slices Your choice of bread such as sourdough or ciabatta
  • 1 medium Tomato halved
  • 1 clove Garlic peeled
  • 2 tsp Extra-virgin olive oil
  • Salt to taste

Chili Oil Scrambled Eggs

  • 1 TBSP Butter
  • 1 TBSP Chinese chili oil e.g., Lao Gan Ma
  • 1 tsp Red pepper flakes
  • 4 Eggs beaten
  • Salt to taste
  • Black pepper to taste

Fruit

  • 2 cups Fresh fruit e.g., orange slices, berries, or grapes, washed and prepared as needed

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Prep all ingredients as listed above.
  • Toast the Bread: Toast the bread until golden and crisp, either in a toaster or skillet.
  • Prepare Tomato Base: Grate the halved tomato into a small bowl using the large holes of a box grater. Season with salt and stir. Set aside.
  • Prepare Bread: Rub each toasted slice with the cut side of the garlic clove.
  • Cook Eggs: In a non-stick skillet over medium-low heat, melt butter. Add half the chili oil and red pepper flakes. Pour in beaten eggs, season with salt and black pepper, and stir gently until soft curds form. Remove from heat while still slightly runny.
  • Assemble Pan con Tomate: Spoon grated tomato over each slice of garlicky toast. Drizzle with olive oil and sprinkle lightly with salt if desired.
  • Serve the pan con tomate alongside the chili oil scrambled eggs with fresh fruit, and orange juice.

Nutrition

Calories: 530kcal | Carbohydrates: 73g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 342mg | Sodium: 333mg | Potassium: 853mg | Fiber: 6g | Sugar: 48g | Vitamin A: 2117IU | Vitamin C: 119mg | Calcium: 129mg | Iron: 4mg