Arabic scrambled eggs are an amazing dish that awakens your taste buds with their aromatic spice and rich flavor. They are not just scrambled eggs – they are a real culinary journey to the East, where every bite is filled with the warmth of Arabic spices and the sunlight of the Mediterranean.
Ingredients:
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 onion, finely chopped
- ½ red chili pepper, deseeded and diced
- 1 tbsp tomato paste
- 1 tsp ground paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp sugar
- 400g ripe tomatoes, diced OR 1 can (400g) canned tomatoes, peeled
- 120ml water (if using canned tomatoes, do not add water)
- ½ bunch fresh mint, chopped
- ½ bunch fresh parsley, chopped
- 3 eggs
- salt and pepper
Directions:
- Heat a frying pan with olive oil. Add the garlic, onion, and chilli, and fry for a few minutes until fragrant.
- Stir in the tomato paste, paprika, cumin, cayenne, and sugar, and cook for another minute.
- Add the chopped tomatoes, water, and half of the mint and parsley. Cook for 15-20 minutes, stirring occasionally. Add salt and pepper.
- Make three indentations in the sauce with a spoon and crack in each egg.
- Cover and cook for another 5-10 minutes over low heat until the eggs are almost cooked (or to your desired doneness). Keep in mind that the eggs will cook a little more after you remove the pan from the heat.
- Sprinkle with the remaining mint and parsley and serve with fresh bread.