Sunday, 23 August 2015

Scrambled eggs - Nosaiba style

I am not entirely sure whether the way I make scrambled eggs is a Lebanese style - or whether it is my adapted version of scrambled eggs! I wasn't sure whether I should even upload this, because there isn't much effort when it comes to scrambled eggs - but I thought I would since I have been asked about this before. So here it goes :)

  • Skill level: Easy
  • Serves: 5-6 people
  • Preparation and cooking time: 20-25 mins
What you will need:

1 tbsp olive oil
2 small onions, peeled and chopped
2 cloves garlic, peeled and finely chopped
1/2 tsp sugar
1 tsp soft cheese (this is optional, I just love cheese!)
handful grated cheddar cheese
7 eggs
handful of sweetcorn
salt to taste
pepper to taste
1/2 tsp cinnamon powder
more cheddar cheese
handful of olives, de-seeded and halved
sprinkle of zaatar (thyme)
mint leaves to decorate (again, optional)

How to make:

1) In a pan, heat the olive oil over medium heat, and add the onions and garlic. After a few minutes, add the sugar (helping to caramelise the onions), and leave until the onions turn a light golden colour (or until they cooked)

2) Add the soft cheese and cheddar cheese, and mix until melted. Add the eggs and mix well

3) Add the sweetcorn, mixing into the egg mixture, followed by the salt, pepper and cinnamon. Mix well. Add the cheddar cheese and leave to cook for a few more minutes - making holes in the mixture from time to time - and keeping an eye that the heat isn't too high - you don't want a burnt base

4) Add the olives and zaatar, removing the pan from the once the egg mixture is cooked - adding the mint leaves as decoration

There are so many varieties in making eggs. Sometimes I leave the egg unscrambled, to get the gooey yellow part of the egg - and sometimes I scramble the whole thing. It is pretty straightforward and easy to make! Enjoy!

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