Scrambled Eggs with Shrimp

Ingredients

• 30 g pine nuts (2 tbsp)
• 0.5 garlic clove
• 50 g sun‑dried tomatoes in oil (drained)
• 3 tbsp olive oil
• 1 splash Lemon juice
• Salt
• Pepper
• 1 red bell pepper
• 200 g zucchini
• 4 Spring Onions
• 60 g arugula
• 8 eggs
• 175 g North Sea shrimp (peeled and cooked; refrigerated)

Instructions

1. 1.

   For the pesto, toast pine nuts in a hot pan without fat over medium heat for 3 minutes; then let cool. Peel garlic. Roughly chop garlic and tomatoes. Blend pine nuts with garlic, tomatoes, 2 tbsp oil, 1 tbsp water, and lemon juice until smooth. Season pesto with salt and pepper.

2. 2.

   Halve the bell pepper lengthwise, remove seeds, wash, and cut into thin strips. Clean zucchini, wash, quarter lengthwise, and slice. Trim spring onions, wash, and cut white and green parts separately into thin rings. Rinse arugula, wash, and pat dry.

3. 3.

   Whisk eggs thoroughly with pesto, seasoning with salt and pepper. Heat remaining oil in a non‑stick skillet. Sauté bell pepper, zucchini, and the white part of spring onions over medium heat for 2–3 minutes. Pour egg mixture over vegetables and cook for 3–4 minutes, stirring occasionally with a spatula from outside to inside.

4. 4.

   Distribute scrambled eggs onto plates. Rinse shrimp in a sieve, drain, and scatter over the eggs. Arrange arugula and spring onion greens on top of the eggs with shrimp and serve.