“Pakistani Breakfast Delight: Aromatic Spiced Scrambled Eggs with Lahori Paratha”

Allergens

Eggs, Milk, Wheat

Ingredients

• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• 1 tablespoon butter, divided
• 2 Lahori parathas
• Fresh cilantro leaves, for garnish
• Fresh green chili, sliced, for garnish

Instructions

1. In a medium bowl, whisk together the eggs, milk, salt, black pepper, turmeric, and ground cumin. Set aside to allow flavors to meld.
2. Heat a non stick skillet over medium heat. Add 1/2 tablespoon of butter and melt.
3. Pour the egg mixture into the skillet, stirring occasionally with a spatula to prevent sticking and encourage even cooking. Cook until eggs are scrambled to your desired consistency, about 4 5 minutes. Remove from heat and set aside.
4. Warm the Lahori parathas according to package instructions or by gently heating on a dry pan for 30 seconds per side.
5. To plate, fold the scrambled eggs into a neat square or rectangle on a plate. Place a warm Lahori paratha beside the scrambled eggs. Garnish with fresh cilantro leaves and sliced green chili. Serve immediately.

Chef’s Insight

This recipe highlights the fusion of spices and flavors common in Pakistani cuisine, while also providing a familiar breakfast dish for those new to this culinary tradition.

Notes

This recipe is perfect for those looking to experiment with new flavors and techniques. The combination of spiced scrambled eggs and Lahori parathas creates a satisfying meal that will keep you coming back for more.