Sunny side up with a twist
Eggs are not just for breakfast. Add a little spice, writes Sumayya Usmani, to create a warming dish perfect for autumn nights
Sometimes I just can not be bothered to cook. At such times, eggs come to the rescue. Unflavoured, these simple ingredients hold little appeal for me. But the egg is a blank canvas that can take on any flavour that is tossed at it. I grew up adding loads of zest and spice to eggs. Every weekend, my mother would make a Pakistani scrambled egg dish called khagina. Cumin browned in ghee, along with chopped tomatoes, coriander and green chillis, would be scrambled up with the eggs, then this comforting meal would be mopped up with paratha flatbreads.
In the West, eggs aren’t just breakfast foods but can be enjoyed at any time of day in snacks such as sandwiches or Scotch eggs.
With Middle Eastern food becoming trendy, the shakshuka – a North African/Middle Eastern favourite of eggs cooked in tomatoes, spices and chillis – has become increasingly popular over the past few years.
In Pakistan, we take eggs to another level and make them into a rather regal meal called Nargisi kebab, a celebratory dish, where double minced and spiced