Scrambled Eggs – Oriental Style


I love my oatmeal. Really, I do. But sometimes I crave a savoury breakfast. Thick slices of freshly baked bread, two or three kinds of cheese, veg like tomatoes and cucumber, hearty spreads and scrambled egg. Scrambled egg tastes absolutely delicious on bread but it is also nice on its own. Here is a quick version which is perfect to start the day – especially before going to lectures at 10 or eleven…Ha, student life.

scrambled egg


To make it special I made an oriental version with tahini, sesame seeds, roasted carrots and spices. I got some spices from Israel as a present and here I use Zatar, which consists of dried herbs and sesame seeds and gives it an earthy flavour.


For two people you need:

  • 3 or 4 eggs
  • 2 medium carrots
  • 1 tbsp tahini
  • 1 tbsp sesame seeds
  • 1/2 tsp cumin
  • salt & pepper
  • optional: Zatar
  • a little margarine or butter for frying

Take a peeler and “peel” the carrots so you end up with finely sliced pieces. Melt a little margarine, fry the carrot slices and add pepper, salt and cumin. Sprinkle with sesame and let everything roast over medium heat. Meanwhile whisk the eggs until bright yellow, season with a little salt and add the tahini. Whisk until combined. Transfer the carrots to a plate, immediately melt a bit more margarine and pour the eggs into the frying pan. Reduce the heat a little and let it set. Use a spatula to scramble it carefully. Turn off the heat before you think it is done, the remaining heat is enough to finish the frying. That way you keep the egg shiny and prevent it from looking brown and dull. Serve with some more tahini, maybe some sea salt and zatar on top.


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