Sofra
By Karima Hazim Chatila & Sivine Tabbouch
Not Too Tricky
serves 2-3
About the recipe
Serve these simple eggs straight from the pan with fresh Lebanese bread and homemade olives, as my oldest friend Terri’s tayta (grandmother) would.
Recipe From
Ingredients
2 bunches of fresh garlic chives
6 free-range eggs
sea salt, to taste
2 tbsp olive oil
a pinch of Aleppo chilli, to garnish
fresh Lebanese bread, to serve
lemon wedges, to serve
Method
- Wash the chives well and pat them dry before chopping them into 5mm (¼in) lengths.
- Crack the eggs into a bowl and season with salt, whisking them well until fluffy. Add the olive oil to a frying pan (skillet) over a medium heat.
- Reserve a handful of the chives for garnish, then add the rest to the pan, turning occasionally until fragrant.
- Add the eggs to the pan and let them cook gently on one side before moving slightly to cook the other side, like making scrambled egg.
- Garnish with the reserved chives and a pinch of ground Aleppo chilli. Serve immediately with fresh Lebanese bread and wedges of lemon.
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