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.
Ingredients
- 2 tbsps olive oil
- 200 g feta, crumbled
- a pinch dried thyme
- 4 large eggs beaten
- 1/2 tsp ground turmeric
- freshly ground black pepper
To serve:
- 4 portions Turkish flatbread or Focaccia
- 1 tbsp roughly chopped parsley
- 1 tbsp roughly chopped dill
Servings:
Instructions
- Set a large deep sided frying pan over a medium high heat and add the olive oil. When the oil shimmers reduce the heat to medium and add the feta cheese and thyme. Fry, stirring, until the feta is melting.
- Reduce the heat to low and add the eggs and turmeric. Fry, stirring and scraping the eggs off the bottom of the pan, until the eggs are set but still quite runny. Season with pepper to taste.
- Serve with the flatbread, scattering the parsley and dill over the eggs.
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