Breakfast: Delicious Scrambled Eggs, Rice & Bell Peppers

After reading one of Yotam Ottolenghi's foodie articles on the Guardian's website (which you can find here), I was inspired to recreate my own version. Eggs are a staple breakfast in our house but there are only so many ways one can take eggs before they become a little boring. Eggs, boiled hard or soft, scrambled, poached or even an omelette will usually suit me fine but when you have three kids it's not always so easy to please the entire clan. Lightly scrambled, cheesy eggs are my personal, all-time favourite; there truly is something so comforting (childhood nostalgia kicking in here) about scrambled eggs.

If you click on the link in this post, you will find that I have sort of amalgamated two of Ottolenghi's recipes and, having dropped a few ingredients here or there, created one of my own.

You will need:

• 6 medium free range eggs, beaten
• 3 cloves of garlic, skins removed and minced in a garlic press
• 2 medium red onions, skins removed and sliced lengthways
• 1 red bell pepper, cores and seeds removed, sliced lengthways
• 1 orange bell pepper, cores and seeds removed, sliced lengthways
• 1 cup of frozen green peas
• 2 cups of cooked basmati rice
• 1 teaspoon of sweet paprika
• 1/2 a teaspoon of ground coriander
• 1/4 teaspoon of ground cumin
• 1 tablespoon of coconut oil, plus some extra to scramble the eggs
• A bunch of freshly chopped coriander leaves, stems included
• 1 green chilli, seeds removed and sliced
• Salt and black pepper to taste

Serves 5-6

1.  Crack your eggs into a bowl and whisk them with a fork until smooth, leave to sit.

2.  Heat the coconut oil in a large non-stick pan/wok and add in the garlic, peppers, peas and onions. Cook them until soft (feel free to leave a bit of crunch if you prefer), add in the sweet paprika, ground coriander and cumin. Stir until the spices have evenly coated your vegetables.

3.  Now you can add in the cooked rice and fresh coriander. On a low heat, stir the ingredients gently to mix well. Add any salt or black pepper.

4.  Make a well in your pan by pushing your vegetable rice aside to line the outskirts of the pan. It should look like a hollow ring. Turn the heat up slightly and add in a little more coconut oil. Once it has melted you can pour in the eggs. Be careful not to burn anything as you will need to scramble your eggs in the well you made.

Once you have the right consistency, you can serve the entire pan at the table for everybody to help themselves. Don't forget to serve it with some fresh orange juice. A great tuck-in weekend breakfast for the whole family to enjoy!