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Adapted from: Yotam Ottolenghi

Prep time: 15 mins | Cook time: 15 mins | Total: 30 mins | Serves: 6-8

Smoky Spiced Scramble is a smoky, bold and delicious breakfast dish that elevates a classic scrambled eggs with a smoky and aromatic blend of spices that marry well together to create a perfect balance of warmth and earthiness. Serve it with a toast or warm pita for a complete breakfast experience.

Instructions

1. Heat oil in large cast iron or nonstick skillet over medium heat. Add cumin and fennel seeds, toasting for about 2 mins, stirring frequently until aromatic.
2. Add shallots, ginger, and chili. Saute for 3 mins until softened.
3. Add smoked paprika, coriander and harissa paste. Cook for 1 min until fragrant.
4. Add tomatoes and coarsely chop with a wooden spoon or spatula. Let simmer until thickened, about 10 mins, stirring occasionally.
5. Lower heat and add whisked eggs. When it’s starting to cook, push the outer edge of the eggs to the center to create large curds using a wooden spoon or spatula. Let the uncooked eggs go around the pan and let cook and push until set and creamy. Add salt and pepper to taste.
6. Remove from heat. Add chopped herbs, green onions and aleppo pepper.
7. Garnish with feta or yogurt if desired. Serve with a slice of toast or warmed pita bread and sliced avocado.