Since we adopted two chickens in our back garden, I have been looking at new ways with eggs, to deal with the surplus that we sometimes find ourselves with (they are very good layers!). My children love scrambled eggs for breakfast, so was very pleased to find this recipe, which I have adapted a bit from the Turkish original, to suit what I found in the fridge! This was a great success, and I will be definitely repeating it soon.
2 tbs olive oil
2 spring onions, finely chopped
1 red pepper, deseeded and roughly chopped
1 medium courgette, roughly chopped
2 large fresh tomatoes, roughly chopped
6 eggs, lightly beaten
100g feta, crumbled
1 tsp ras-el-hanout
1 tsp ground cumin
1 tbs each flat-leaf parsley and coriander, finely chopped
1. Add the olive oil to a large saucepan then gently fry the onions, pepper, courgette and tomatoes for 5 minutes, stirring gently.
2. Add the spices, stir and cook for a further 2 minutes, then pour in the beaten eggs. Stir gently and, as they start to scramble, add the crumbled feta, parsley and coriander.
3. Continue stirring gently until the eggs are lightly scrambled (remember they continue cooking after being taken off the heat). Add the fresh herbs and serve immediately (it went very well with chips!).