There’s just something so soothing about a soft, creamy scramble! Easiest breakfast ever and a great way to pack in major protein points. Fun fact: there are some that can’t handle a sunny side up egg; and the only way they’ll (everrrr) eat eggs is in a scramble. It’s their preferred cooking method, so to speak. They don’t have to think about the texture of yolk and whites separately; everything is well, just scrambled together…
Confession time: I used to be this person. I was grossed out by a gooey, runny yolk river. I was equally grossed out by undercooked whites around said yolk. To those who know me now, it almost sounds like a little identity crisis. Ha! Glad we can move on people…
Lately, I find myself circling back (again) to scrambled eggs. And it’s not because I fell out with sunny side up again; nah. We’re tight. I just love that I can make my scramble feel a little EXTRA special with this harissa, sumac and extra virgin olive oil combo that’s going to have you making this on repeat. It’s THAT good. And equally simple. Oh, and perfect if you’re having people over for brunch! 🙂
Sumac is a slightly tangy Middle Eastern spice that goes well with ANYTHING! Especially salmon, avocado, poultry, and roasted veggies! Harissa is also another Mediterranean spice that’s a total game-changer. It’s slightly spicy and warm without being over powering. Put the two together and you’ve got scrambled egg magic.
This easy recipe will walk you through some scrambled egg tips so you don’t end up with over or undercooked eggs. They’ll be perfectly fluffy, no need to add milk. We’ll make them with an even mix of grass-fed butter and extra virgin olive oil, trust me on this one. Seasoned only with sea salt, harissa, and sumac. You won’t even miss cheese or the thought of it. They’re satisfying, flavorful, ready in mins and PERFECT if you’re playing brunch hostess. You can serve them with avocado on the side or on top of avocado toast, you decide! Happy cooking! x
Sumac and Harissa Scrambled Eggs
- 4 scrambled eggs ( I love pasture-raised eggs for the best flavor!)
- pinch of sea salt
- 1/4 tsp of harissa paste
- 1/2 tsp of dried sumac
- 1 tsp of grass fed butter or ghee
- 1 tsp of extra virgin olive oil
Instructions
- Bring a skillet to high/medium heat and place your butter and olive oil in the middle of the pan. Let them melt and swivel the pan to cover the entire surface.
- Crack open the eggs into a small bowl and poke the yolks with a fork. Use the fork to whisk until well integrated. Add the sea salt and pinch of harissa paste, then whisk again.
- Drop the egg mixture into the skillet. Grab a spatula (never a spoon or fork) and gently push the eggs as they cook forward and backwards in the pan as to create ribbons. No need to attack it with a fork. 😛
- Once the eggs are cooked, turn off the heat. If you like your eggs really well cooked, then leave them on the skillet so they absorb the residual heat.
- Serve over avocado toast or with a side of avocado, fresh tomatoes and coffee!
- At the very end, top with sumac and micro-greens for a nice finishing touch!
By: Aleyda/ The Dish On Healthy
