Eat Yourself Healthy
By Jamie Oliver
10 mins
Not Too Tricky
serves 1
About the recipe
Invest in a good crunchy peanut and sesame chilli oil to add big flavour to lots of dishes.
Ingredients
100g oyster mushrooms
100g firm tofu
1 large jarred roasted pepper (80g)
1 tablespoon crunchy peanut & sesame chilli oil
1 teaspoon low-salt soy sauce
½ a lemon
olive oil
2 medium free-range eggs
2 sprigs of coriander
Method
- Trim the mushrooms and place in a large non-stick frying pan on a high heat. Chunk up and add the tofu, then dry fry and char it all for 4 minutes. Tear in the pepper and char for 1 more minute.
- Off the heat, add ½ a tablespoon of chilli oil, the soy and a squeeze of lemon juice. Toss for 1 minute, then tip on to your plate.
- Working swiftly, wipe out the pan, return it to the heat, spritz it with oil, then season, beat and pour in the eggs. Stir gently until you’ve got beautiful silky strips of just-cooked egg, surrounded by softer, custardy egg, then slide the eggs on to your plate as one. Pick over the coriander, drizzle with the remaining chilli oil, and serve. Nice with steamed rice, if you like.
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