Recipe: Scrambled Tomato Feta Dill Eggs
Not your everyday scrambled eggs.
A clever fusion of ingredients from the Middle East results in a plate of deliciously spiced and umami-rich-tasting eggs. Garlic, tomatoes, cumin, smoked paprika and sumac are reduced to a sauce before being blended into beaten eggs.
Garnished with feta, dill and drizzled with very good tasting olive oil. It’s the least boring egg dish you will ever eat. Serve with crusty toast or flatbreads.
Scrambled Tomato Feta Dill Eggs
Garlic, tomatoes, cumin, smoked paprika and sumac are blended into beaten eggs. Garnished with feta, dill and drizzled with very good tasting olive oil.
Servings: 1
Ingredients
- 2 eggs beaten
- 1/2 small red onion chopped fine
- 1 tomato chopped into small pieces
- Sea salt flakes
- 1/2 garlic clove crushed
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- 1/2 tsp sumac
- For garnish: Crumbled feta dill and good-tasting olive oil
Instructions
- Gently fry onion, garlic and chopped tomato in some olive oil until soft.
- Add cumin, smoked paprika and sumac. cook for 1 -2 minutes or until fragrant.
- Add a small ladle of water to the pan and let the tomato mixture bubble and reduce down until you have a very thick sauce. Season with sea salt flakes.
- Beat eggs with a fork and season eggs with sea salt.
- Push spicy tomato sauce mixture to one side of the pan, then add eggs to the pan and start to scramble. about halfway through, gently incorporate the tomato sauce into the eggs and continue to scramble.
- Transfer to a plate. Drizzle with olive oil. Garnish with crumbled feta and dill.
Swiss version here: Ruhrei mit Tomate, Feta und Dill
