Zarreen's Khagina- Scrambled Eggs with Potatoes in the Pakistani Manner
Yield: 4
Equipment
- 10 in stainless steel frying pan1
Ingredients
- 1/2 small onion, minced
- 2 medium-sized red potatoes, peeled and diced into 1/4 in
- olive oil
- 1 tbsp unsalted butter
- 4 eggs
- 1/2 tsp salt
- 1/2 tsp red chilli pepper
- pinch turmeric (optional)
- chives or herb of your choice for adornment
- slices of crusty bread, rubbed with olive oil and grilled
Instructions
- Break the eggs into a bowl, add salt and chilli pepper and whisk lightly together, just enough so that the yolks combine with the whites.
- Heat a stainless steel frying pan for a minute or so on medium-heat, then add olive oil and butter, allowing it to melt.
- Immediately add onions and potatoes and sauté for 7-10 minutes till they are caramelised and look bronze.
- Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir till the eggs are at the point of setting and resemble a soft custard. Make sure to keep scraping the bottom and sides of the pan.
- Serve atop crusty bread (bruschetta) immediately; while warm and creamy.
- Adorn with chives or herb of your choice.
Notes
1. I would recommend you don't use a non-stick frying pan as the onions and potatoes will not caramelise as nicely as they do in a stainless steel pan. For instructions on how to make scrambled eggs without a non-stick frying pan see this link.