Arabic Breakfast Modified (scrambled eggs)

  • Servings : 1
  • Prep Time : 2m
  • Cook Time : 5m
  • Ready In : 7m


  • Eggs (1-2)
  • Thyme & Oregano (pinch)
  • Sliced Green Olives (tbsp)
  • Optional Salt & Pepper (to taste)

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)

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