Palestinian scrambled eggs from Yasmin Khan’s new cookbook
Wild asparagus grows throughout the Palestinian territories, where it is often served with a scrambled egg for a light meal. The quality of the za’atar is paramount here, so I recommend buying a Middle Eastern brand such as Zaytoun.
2 tbsp light olive oil
2 banana shallots (about 70g total prepared weight), finely chopped
1 garlic clove, crushed
250g asparagus, chopped into 2cm pieces
Sea salt and freshly ground black pepper
2 tsp za’atar
Extra virgin olive oil
Heat the light olive oil in a frying or sauté pan. Add the shallots and fry for around 10 mins, until they are soft, then add the garlic and fry for another few mins.
Add the chopped asparagus and season with half tsp each of salt and pepper. Cover and cook over a medium heat until the asparagus pieces are just softened, but still have some bite—this should take around 5 mins depending on their size, age and variety. Keep an eye on them so you can judge when they are cooked to your liking.
Whisk the eggs in a bowl with a small pinch of salt and pour them over the asparagus. Using a wooden spoon, gently scramble the eggs around the asparagus, taking them off the heat just before they are set, so they don’t overcook.
Transfer to a warmed serving plate and finish with a light dredging of za’atar and a good drizzle of extra virgin olive oil.
Recipe: Yasmin Khan