Weekend Scrammy Eggs
Spiced, sweet, smooth, luscious & feisty! Middle Eastern Scrambled Eggs Menenmen will become your new weekend favee, such a treat! Slowly the eggs thicken in a spiced tomato sauce, but remain lovely and loose, I like to garnish with fried haloumi, but feta is also gorgeous. All you need is a spoon, comfort food at its best!
INGREDIENTS
(Serves 2)
1 shallot, finely chopped
½ green capsicum/pepper, finely diced or green chili for extra heat
2 Tbsp butter
1 medium tomato, grated
1 tsp tomato paste
1 tsp sweet smoked paprika
1 tsp dried oregano
1 tsp ground cumin
Salt & pepper, to taste
3 eggs, whisked
200g halloumi, cut into cubes and fried
Garnish fresh parsley, dill or fennel fronds, fired halloumi or feta cheese, chilli flakes & a squeeze of lemon is a must!
METHOD
Preheat oven 180C
Get everything prepared at the start, all garnishes etc, because you want to give these eggs constant TLC, so they remain buttery smooth and unctuous! Add butter to a fry pan over medium heat and gently stir fry your shallot & capsicum, adding the spices, followed by the tomato paste and grated tomato. Turn the heat down to low and pour in the whisked eggs, using a rubber spatula keep folding gently for 4-5 minutes, to thicken the eggs, slowly in the spiced tomato sauce. When the eggs have beautifully combined with the sauce, but still lovely and loose, you will have a bowl of fabulosity, ready to garnish with fresh herbs, your fried haloumi or crumbled feta, squeeze of lemon for brightness and chili flakes for KAPOW! Serve with a spoon & some delicious seedy toast or just as is!
