Arabic Breakfast Modified (scrambled eggs)2013-09-05
- Servings : 1
- Prep Time : 2m
- Cook Time : 5m
- Ready In : 7m
Normally the food is served separately when you make it the Arabic way, but I just mix it altogether, serve and eat :)
Scramble or Boil the eggs.
(Depends on time-available)… if I have time, I like to boil them, and I use a fast-easy way of boiling my eggs:
Put the eggs in a saucepan, cover with cold water (just enough to cover eggs).
Bring to boil and when boiling – take off the heat and sit eggs in cold water.
For some reason, they turn out perfect every time – soft, ‘slightly runny’ but not undercooked.
Quarter or mash in a bowl. Then add the spices.
If I’m in a hurry, I just scramble them lightly in a small frypan or saucepan with butter, then add the salt, pepper, olives, thyme & oregano.
Arabs also like to add Olive Oil. I believe the Olives are enough and don’t believe in adding extra oil just for the ‘sake of it’. Oil is “liquid fat”.
I use butter just for teeth reasons (butter is one ingredient that helps teeth re-mineralize naturally)