Spicy omelette – India

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Spicy omelette recipe

Spicy omelette
Nutrition Information
  • Serves: one
  • Serving size: 100g
  • Fat: 14 grams
  • Saturated fat: 7.4 grams
  • Carbohydrates: 1.5 grams
  • Sugar: 1.2 grams
  • Sodium: .83 grams
  • Fiber: <.5 grams
  • Protein: 8.8 grams
Recipe type: Breakfast
Cuisine: UK
Prep time: 
Cook time: 
Total time: 
While this is a breakfast or brunch dish, its spiciness lends itself well to being eaten at any time of the day. Especially as a late nights "feeling peckish" type meal. To take this to a further level serve with freshly cooked chips and add a good splash of hot sauce. Any finally, to round it off ,why not enjoy it with a pint the best ! Cheers
  • Eggs – 3 (Large)
  • Onion – ½ medium (finely diced)
  • Red Chillies – 2 finely chopped)
  • Mushrooms – half a cup-(finely sliced)
  • Cheese (cheddar or red Leicester) - 50 grams
  • Butter – 2 tablespoons
  • Tomato – ½ medium (½ inch dice)
  • Salt and pepper to taste
  • Red Chilli powder – a pinch
  • Fresh coriander – for garnishing (optional)
  • Water – one teaspoon
  1. Heat one tablespoon of butter in a frying pan until foaming
  2. Add onions and cook until beginning to change colour.
  3. Add mushrooms and cook until almost done.
  4. Add garlic and chillies and cook for two minutes.
  5. Remove from heat and place in a separate bowl.
  6. In a mixing bowl, add eggs and water and blend until just combined.
  7. In the frying pan, add remaining butter and heat until foaming.
  8. Add eggs and fry until almost set
  9. On one side add cheese and previously fried mushrooms, onions and garlic
  10. Add tomatoes
  11. Fold the other side over these ingredients
  12. Cook, turning until golden brown periodically. Sprinkle with chilli powder and coriander
  13. Slide onto a plate and serve
This recipe yields one to two portions Total weight approx 400 grams)

Keywords: Spicy omelette with chillies

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Link to Ugandan Rolex recipe

Ugandan Rolex



Shakshuka – Israel

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Nutrition Information
  • Serves: 3 portions
  • Serving size: 100g
  • Fat: 7.4 grams
  • Saturated fat: 2.9 grams
  • Carbohydrates: 2. 3 grams
  • Sugar: 2.2 grams
  • Sodium: 0.72 grams
  • Fiber: 0.7 grams
  • Protein: 5.3 grams
Recipe type: Breakfast
Cuisine: Israeli
Prep time: 
Cook time: 
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This great tasting dish is thought to have originated in Turkey. Morroco or Yemen, but the Israelis have made it into a true classic. It is enjoyed throughout the country and considered a characteristic feature of Israeli cuisine. Whilst normally eaten for breakfast or brunch, by virtue of its versatility, it can be served at any time of the day. Enjoy!
  • Onion – one large (diced)
  • Olive oil – three tablespoons
  • Fresh Tomatoes – one kilogram (coarsely chopped)
  • Garlic – two cloves
  • Chillies – 3 fresh (finely chopped)
  • Feta cheese – 250 grams
  • Paprika – one tablespoon (sweet)
  • Eggs – six large
  • Salt – one teaspoon
  • Parsley (flat-leaved) - one tablespoon (finely chopped)
  1. Add two tablespoons of olive oil to a skillet. Bring to medium heat.
  2. Add onions and fry until translucent
  3. Add chillies and fry for two minutes
  4. Add garlic and stir for 30 seconds (be careful not to burn)
  5. Add the paprika
  6. Add the tomatoes. Mix well with other ingredients in the skillet
  7. Turn down the heat and allow tomato-based to cook and thicken for thirty minutes.
  8. Now add remaining olive oil to a separate frying pan. Bring to high heat.
  9. Add the tomato base and fry until simmering.
  10. Add salt and Feta cheese
  11. Make six individual compartments in the surface of the sauce. Add an egg to each compartment
  12. Cook on high heat until eggs are set
  13. Divide into three portions
  14. Sprinkle with parsley and serve with fresh bread
This recipe yields 3 portions of 350 to 400 grams

Keywords: Spicy shakshuka with chillies

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Link to spicy breakfasts recipe page

Breakfast dishes with Chillies