Eggs are the international preference for breakfast, and this spicy, multi-dimensional Qatari breakfast eggs feed a small crowd quite comfortably. This protein and fibre-rich breakfast is one of those accidentally healthy types of recipes, where the flavor was kept in mind rather than the good-for-you factor. It packs two of your five-a-day in the form of tomato and cauliflower. It may not be a looker, but these scrambled eggs just might become your new favorite.
1/2 head cauliflower
3-4 Tbsp olive oil
4 tomatoes, blended
1.5 tsp salt
1 tsp mixed Arab spice (optional)
1/2 tsp chili powder
Chop the cauliflower finely or pulse into bits using a food processor. Using a large pan, saute the cauliflower in the hot oil until softened. Add the blended tomato, salt, spices, and chili, stir and simmer for about 10 minutes until the water has been reduced and the tomato has taken on a deeper red color.
Scramble the eggs and pour into the pan, stirring to incorporate with the rest. As you stir, the eggs will curdle and cook, about 7 more minutes over medium heat.
Serve hot accompanied by some bread.
صحة و عافية