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Scrambled eggs - Nosaiba style

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  • 1 tbsp olive oil
  • 2 small onions, peeled and chopped
  • 2 cloves garlic, peeled and finely chopped
  • 0.5 tsp sugar
  • 1 tsp soft cheese (this is optional, I just love cheese!)
  • 1 handful grated cheddar cheese (+ extra for topping)
  • 7 eggs
  • 1 handful tinned sweetcorn
  • salt to taste
  • pepper to taste
  • 0.5 tsp cinnamon powder
  • 1 handful of olives, de-seeded and halved
  • 1 sprinkle zaatar (thyme blend)
  • mint leaves to decorate (optional)
  • Cooking Time
    15 mins
  • Serving
    Serves 5
  • Skill Level


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 :)
  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 have 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. Top with 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
  5. Remove the pan from the heat once the egg mixture is cooked - then add the mint leaves as decoration

There are so many varieties in making eggs. Sometimes I leave the eggs unscrambled, to get the gooey yolk of the egg - and sometimes I scramble the whole thing. It is pretty straightforward and easy to make and you can really vary it according to your preference! I don't think I have made the exact same way of scrambled eggs again and again...as you can always vary according to what you have on hand and what you fancy that morning. Enjoy!


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