In spite of owning Plenty, a wonderful Yotam Ottolenghi cookbook, I just had to purchase Plenty More, published in 2014. And I’m certainly glad I did.
For the blog, I’ve made zucchini Baba Ghanoush, and I’m especially intrigued by a membrillo and Stilton quiche, made with butternut squash, so that will be next.
But one recipe I bookmarked on the first read-through is Spicy Scrambled Eggs. Nothing exceptional except, well, it is. There are spices, herbs, eggs, tomatoes, a chile pepper and did I mention spices?!!
From Ottolenghi: Many of my brunch dishes were devised BC (before children), so food-meets-the-need-to-soothe was often in mind when cooking on a Sunday morning. A few dishes have remained part of the weekend breakfast repertoire since we started turning in early on a Saturday night. This is one of them.
Spicy Scrambled Eggs
2 tablespoons sunflower oil
3/4 teaspoon cumin seeds
1/2 teaspoon caraway seeds
1 small onion, finely diced
1 1/4″ piece fresh ginger, peeled, finely chopped
1 medium red chile, seeded, finely chopped
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/2 teaspoon tomato paste
4 medium tomatoes, peeled, cut into 3/4″ dice
8 eggs, beaten
3 green onions, thinly sliced
2/3 cup cilantro leaves, chopped
1/2 teaspoon Urfa chile flakes
Put a large, preferably nonstick sauté pan over medium heat and add the oil, cumin, caraway, onion, ginger, and chile. Cook for 8 minutes, stirring occasionally, until the onion is soft.
Add the ground spices, tomato paste, and 3/4 teaspoon salt and for and stir for 2 minutes.
Add the tomatoes and cook for a further 8 to 10 minutes, until most of the liquid has evaporated.
Add the eggs, turn down the heat to medium-low, and continuously, but very gently, scrape the base of the pan with a wooden spatula.
You want to end up with large, curd-like folds and you want the eggs to be soft and very moist.
Cook the mixture for a total of about 3 minutes.
Sprinkle with the green onions, cilantro, and chile flakes.
Serve at once.