I like to cook these eggs for brunch on a weekend when I don't have a market and feeling a little lazy.
I use 1 teaspoon of Noccas but start with half a teaspoon and add more if you like later, I use what ever I have in the fridge at the time, left over grilled vegies are great to add and I have even added leftover mashed cauliflower.
1 x teaspoon of Noccas
4 free range eggs
1 x large onion, chopped finely
2 x tablespoons of Vegan Chorizo
1/3 cup of water
1/4 x cup of butter beans
Fry the Noccas, onions and chorizo in a little oil until onion is lightly browned.
In a separate bowl whisk the eggs with the water until frothy.
Pour the eggs into the Noccas, onions and chorizo mis and stir through slightly.
Add the butter beans and any other left overs you want to add and cook until eggs are set, stirring every now and then.
Serve on hot buttered toast (sourdough is good) with some Salsa or even a little bit of heated Mafe diluted with water.