Kuku is the term used in Persia for egg based frittata type dishes and there are several versions to try. They make a very good picnic dish and can be served hot, warm or at room temperature. I used yellow courgettes in the version in the picture. The recipe is from ” Sirocco” by Sabrina Ghayour.
A recipe for traditional Afghan style breakfast eggs which should be served with naan breads on the side. The recipe is from ” Parwana” by Durkhanai Ayubi.
These spicy scrambled eggs make a simple and delicious breakfast and can be served with chappatis or toast as you prefer. The recipe is from ” Ammu” by Asma Khan.
Another good recipe for courgettes from Diana Henry which she says is ” more or less ” Richard Olney’s recipe from Simple French Food. It can also be served as a side dish.
Here’s another recipe from Ixta Belfrage’s ” Mezcla”. You can serve it as the main event, or it goes very well with her Roast Chicken Curry or Mole Short Ribs. You can use less of the chilli or just use a pinch of chilli flakes if you want a milder heat.Left overs can be reheated the next day- either pan fry or put in a 170 C Oven, 150 Fan and warm for about 10 minutes. Serve with plenty of butter on the side.
The Iranian method for scrambled eggs which I found in ” A Flash in the Pan” by John Whaite. Cook everything gently and be careful not to overcook the eggs.
