Yes, here’s another one from Delights From The Garden Of Eden by Nawal Nasrallah, although I’m guessing my version only approximated what the author was intending.
That’s because I made some changes.
Used five eggs instead of the full half dozen.
Had no dill or mint, so went gangbusters with the parsley.
Used two diced spuds instead of the slightly greater quantities of two cups of diced spuds.
And used most of a large green chilli.
So maybe my pan was too wide for the lesser amount of total ingredients.
Only about half of it lifted from the pan in the form of a coherent omelette; but that was OK, too.
It was a messy, delicious jumble – I ate it with pita bread, which I used like or injera, or the pita when eating scrambled eggs at Al-Alamy.
And the leftovers were cool eaten the same way cold the next day at work, and would be good in sandwiches, too.
2 tablespoons oil
1 medium onion, chopped
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomato, chopped
3/4 cup parsley, chopped
1. Pre-heat oven to about 220C.
2. Chop spuds into small dice, place on a foil-lined tray, spray with oil and place in hot oven. Should take about 15-20 minutes to cook. Turn potato bits over halfway through cooking.
3. While they’re getting nice and brown, fry onion over medium heat with turmeric and curry powder.
4. After about seven minutes, add the potato, tomato, parsley, pepper and salt. Mix well and cook for a few minutes more.
5. Flatten vegetable mix with wooden spoon then create spaces four the eggs.
6. Lower heat to medium low.
7. Break eggs into the holes made for them. Fry gently until cooked as is, or run a knife through the eggs to disperse the yolks through the vegetables.
8. Serve with sides, condiments and accessories as you desire.