In this quick recipe jerk spices meet eggs — beaten with ginger, allspice and hot chilli flakes, then scrambled with spring onion. Made with few ingredients in very little time, it also works as a keto-friendly late-night snack.
In a bowl, whisk the eggs thoroughly with a fork together with the ginger, garlic powder, allspice, chilli flakes, thyme and salt.
Heat the olive oil in a pan and sauté the spring onion for 1 minute, then add the whisked egg mixture and cook over low heat, stirring constantly with a spatula, for 4 minutes into soft curds.
Serve hot on a plate with an extra sprinkle of chilli flakes if you like; it can also be made ahead and eaten cold on a picnic.
Keep stirring the eggs constantly while cooking, or they clump at the bottom and turn rubbery. Allergens: contains egg.
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