An egg is an egg is an egg! But this week we’re livening things up with Moroccan-style Scrambled Eggs – earthy, spicy and good for you. #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #lickyourfingers #blendability #mushroomswitheverything #mushroomrecipeideas


Moroccan-style Scrambled Eggs

Serves 4

15ml oil

1 red onion, diced

5ml cumin seeds

5ml ground coriander

250g button mushrooms, quartered

1 red and/or green chilli, thinly sliced

1 tomato, diced

30ml butter

8 eggs, whisked

30ml fresh coriander

salt and milled black pepper



1 Heat the oil in a pan and gently fry the onion and cumin seeds over a low heat, for 4-5 minutes. Increase the heat and add the ground coriander and mushrooms. Fry for 3-4 minutes.

2 Stir in the chilli, tomato and butter. Once the butter has melted, add the whisked eggs and cook, stirring, over a moderate heat. Once the eggs are nearly cooked, remove from the heat and add the coriander and season with salt and pepper. Serve at once with pita bread or toast and lemon wedges, if desired.