Lebanese scrambled eggs
2 large tomatoes, halved horizontally big knob of butter
1 red chilli, chopped
1 tsp ground cumin
6 large eggs small handful of chopped flat-leaf parsley
salt and ground black pepper pitta bread, toasted, to serve
How you like your eggs can be quite a divisive issue, and debates around runny versus set yolks or ‘sunny-side up’ versus cooked on both sides (‘over easy’ if you’re American) can rage. So I know I’m being fairly bold in suggesting that anybody steps away from their preference and dips their toe (or their soldiers) into a different interpretation. I’m confident that this gently spiced scrambled egg will enlist converts. Serve on pitta bread rather than toast for a true Lebanese homage to a breakfast classic.
Heat the grill on a medium setting. Season the tomatoes well, and grill, cut-side up, until golden.
While the tomatoes are cooking, put the butter, chilli and cumin in a saucepan then put the pan over a medium heat. Allow the butter to melt, tilting the pan every now and then to move the chilli and cumin around in the melted butter.
Season well then stir in the eggs. Beat the eggs with a wooden spoon until they’re well mixed, then continue to stir them over the heat as they cook to scramble them. When they’re almost set, stir in half the parsley.
Divide among four plates, put half a tomato on the side, scatter with the remaining parsley and serve with the pitta or directly on top of it.