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Scrambled Eggs with Romano Peppers

Woken up to a sunny day? Celebrate with this sunshine eggy brunch.


  • 2 eggs

  • sea salt

  • ground black pepper

  • 2 Romano peppers, sliced into strips (not julienne)

  • 1 clove garlic, finely diced

  • half white onion, finely sliced

  • 5 cherry tomatoes, cut in half

  • butter


  • 1.

    Beat the eggs and season. Slice the peppers into strips. Pan fry the peppers, onion, garlic in extra virgin olive oil for a couple of minutes then add the cherry tomatoes. Add the butter and eggs then fold in using a wooden spoon. Cook for two minutes and serve, eggs should be slightly soft as they will continue to cook.

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