Arrabiata Scramble With Crispy Salami

100 g D’Orsogna Natural Hungarian Salami, thinly sliced

8 Eggs

200 g Grape tomatoes, halved

½ cup Milk

1 Red onion, thinly sliced

2 Garlic cloves, crushed

¼ tsp Dried chilli flakes

2 tbsp Fresh flat-leaf parsley, finely chopped

8 Slices rye bread, toasted

1 tbsp Extra virgin olive oil

Whisk together milk and eggs in a large bowl then set aside.

Add to a frying pan oil, onion, garlic, chilli flakes, D’Orsogna Hungarian Salami and tomato cook on medium heat until Salami is slightly crispy and the tomato has softened. Set aside in another bowl.

Place the same frying pan back on the heat with oil and prepared the egg mixture. Cook until edges begin to set. Push the set egg to the centre of the pan using a wooden spoon, tilting the pan to let the uncooked egg fill the bottom of the pan.

Fold in the cooked salami mixture into the egg scramble, sprinkle with finely chopped parsley and serve with toasted rye bread.

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Arrabiata Scramble With Crispy Salami