Scrambled eggs and olives

  • Prep Time: 1 mins
  • Total Time: 7 mins
  • Servings: 2
  • About This Recipe

    “I learned to make this when i was 7. Black olives are the best.”


  • 4eggs
  • 1smallonion, chopped
  • 4 -5tablespoonschopped olives( , i use chopped salad olives)
  • salt, to taste
  • pepper, to taste
  • 1/4 teaspooncrushed dried hot pepper
  • Directions

  • Spray a medium saucepan with cooking spray (or use olive oil if you prefer), and cook onion until softened.
  • Add olives and cook for 1/2 minute.
  • Beat eggs, salt, pepper and hot pepper.
  • Add eggs to saucepan and cook until set.
  • Serve with pita bread.
  • Reviews

  • “I nearly ruined the recipe.I had some black cured olives in the fridge so I chopped them up but as soon as I put them on the pan I could smell that it it was wrong so I went back to square one.Definately the salad olives. I did the eggs like I do them for “Easy Omelet for One” and they came out lovely & light the hot pepper (I used a jalepeno) combined with the olives & onions gives a great taste to the eggs Thanks Najwa”

  • “Good. A change from the usual. I used stuffed jumbo olives which I chopped, sea salt, freshly ground black pepper and cayenne pepper to taste in place of the crushed pepper flakes as that is what I had on hand. We ate ours with rice crackers for breakfast.”

  • “this recipe makes a nice, quick meal, and i always enjoy finding new ways to prepare eggs! I made a few alterations– i chopped up about 8 green onions instead of the regular onion and added 2 minced garlic cloves. Also, i used sliced black olives and 1/4 tsp of mild chili powder because that was all i had. Thanks for a nice, new dish!”

  • “I love this recipe though not the salad olives. We often made this in Morocco with the indigenous dry cure black olives. It never smelled or tasted bad, in fact it is wonderful!! I cannot wait for May when again I will have access to these olives! Najwa thank you for posting!”

  • “This was very good. I halved the recipe for my breakfast and added a chopped clove of garlic with the onion. I’ll be making this again, thanks.”