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

The Herald on Sunday - Sunday Herald Life - - Food + Drink -

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

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