Sometimes a little tweak to a classic goes a long way.
Like sprinkling a little cinnamon and cumin to your usual scrambled egg on toast!
Megan from Birmingham picked this up when she travelled to Marrakech a few years ago. Every morning she was treated to an omelette sprinkled with cinnamon and cumin and just had to bring it home with her.
Time to bring a bit of Marrakech to your morning.
Moroccan Eggs On Toast RecipeCourse: BreakfastDifficulty: Easy
2 large eggs
1 slice wholemeal bread
1/2 tsp cumin
1/2 tsp cinnamon
- Whisk the eggs to get lots of air in them then put them into the microwave in a bowl. Cook the eggs for a few minutes, taking them out every 30 seconds to give them a little stir. As they cook they’ll start to puff up, when they’re all puffed up and solid, they’re ready. (How long this will take depends on the power of your microwave.)
- When the eggs are nearly ready, start your bread in the toaster. Once it pops, put it on a plate, add the eggs, sprinkle over your cinnamon and cumin then head to the garden to sit in your lounge chair and pretend you’re by the pool.
- Protein 14g | Carbs 10g | Fats 10g
Give this recipe a go, let us know how you get on, and remember to send us your food pictures of your favourite recipes. Your picture and recipe could be featured in our blog posts or even make it into the Nutri-iQ App Recipe Library!