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Spicy Breakfast Eggs with Seafood
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- For the dip
- 2 Tbsps Cashews (roughly chopped)
- 2 Tbsps tomato puree
- 1 Tbsp Harissa
- 6 Tbsps Yogurt
- 1 Tbsp olive oil
- For the eggs
- 1 large onion (finely chopped)
- 1 Tbsp butter
- 6 eggs
- 6 Tbsps milk
- ¼ tsp Curry powder
- 5 sprigs cilantro (chopped)
- 1 ⅔ cups crayfish
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Preparation steps
1.
To make the dip, mix together the nuts, tomato purée, harissa, yoghurt and oil and purée with a hand blender.
2.
Fry the onion in a pan in hot butter. Beat together the eggs, milk, curry powder, salt and ground black pepper and pour into the pan. Scramble well.
3.
Arrange the eggs on plates and top with the crayfish and the coriander. Serve with the dip.
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