Scrambled Eggs in Caramelized Onions and Paprika
Every culture has a bunch of their own egg dishes. As much as I love our beloved anda bhurji, I love some of the ways the Turks cook their eggs. From cilbir to menemen, they sure know how to whip up a good breakfast. Inspired by the menemen, I made some scrambled eggs for Sunday breakfast. Caramelized onions, tomatoes and paprika are all cooked down to a glorious mush to which whisked eggs are added and gently folded in. A generous scattering of parsley and a crumbling of feta to finish. The paprika stained oil is quite delicious to lick off the fingers.
Get some warm pav before you start your eggs. Nothing like it to soak up the oil slick and to pinch off the eggs for a satisfying bite. If you don’t have smoked paprika, use the regular kind. Even chilli powder will do. As long as you don’t mind the heat.
Eggs – 4 (for two people)
Olive oil – 2 tbsp
Onion – 1 medium, sliced
Tomato – 1 large, diced
Capsicum – 1 small, cubed
Garlic – 3 large cloves, minced
Smoked paprika / regular paprika /chilli powder – 2 tsp
Turmeric – 1/2 tsp
Chilli garlic oil – 2 tsp (optional)
Mixed herbs – 2 tsp (I simply used leftover pizza seasoning)
Parsley – 3 tbsp finely chopped
Feta cheese – 1 tbsp
Salt to taste.
Bring the olive oil upto heat and caramelize onion in it till onions are dark in colour. It would take around 15 mins.
Tip the capsicum in along with the chilli garlic oil. Mix well.
Add the tomatoes along with the turmeric, garlic and mixed herbs.
Cook this down with a tbsp water for about 5 mins. Add the paprika now.
In the meanwhile, whisk the eggs till frothy.
Add the eggs and leave it for 30 secs to set. Then gently mix it all together.
Take off heat once eggs are set well.
Garnish with parsley and feta.
Serve with pav.