This quick and easy chili scrambled eggs recipe is the perfect meal at any time of the day. These moist and fluffy eggs with chili cook in minutes and are packed with flavor.
Ensure all the ingredients are prepared - peel and finely chop the onion and red chili. Set aside.
In a medium bowl, whisk the eggs with a fork until they are mixed and you start to see bubbles (which means they have incorporated some air)
Season the eggs well with sea salt.
Melt butter in a non stick saucepan over a medium-low heat.
Add the onion and cook gently for a couple of minutes until softened.
Add the chopped chili and cook for a further minute.
Pour in the eggs and cook slowly, stirring often.
When the eggs start to form soft curds and look almost set - they are done. They will continue to firm up as you serve so don't panic and leave them on the heat too long.
Take them off the heat quickly so they don't go hard!
Serve immediately - garnish with chopped parsley, fresh or pickled sliced chilis and/or sriracha sauce depending on how spicy you like it!
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.