Scrambled eggs with onions and spices
2 servings
10 minutes
Scrambled eggs with onions and spices is true gastronomic art that combines the tenderness of eggs with the spicy warmth of spices and the light sweetness of leeks. This recipe, created in an author's kitchen, turns a usual morning into a feast of flavors. The addition of dry adjika and ground chili pepper gives the dish a piquancy, while melted parmesan on the hot surface adds exquisite creaminess. Quail eggs complementing the composition create a harmony of textures. This dish is perfect for a hearty breakfast or a light snack, and a pinch of sesame adds a subtle nutty note. Such scrambled eggs are not just food but a true pleasure born from simple ingredients yet possessing refined taste.
1
Crack two eggs and two egg whites into a bowl. Add salt.
- Chicken egg: 2 pieces
- Egg white: 2 pieces
- Salt: to taste
2
Add chili and dry adjika.
- Chili powder: to taste
- Dry adjika (spice blend): 0.5 teaspoon
3
Slice the leek into rings and add to the egg mixture.
- Leek: 10 g
4
Then add grated cheese.
- Grated Parmesan cheese: 3 tablespoons
5
Whisk the eggs well and pour them into a hot, greased skillet. Add 3 quail eggs on top.
- Vegetable oil: 1 tablespoon
- Quail egg: 3 pieces
6
Once the bottom of the egg is set, fold the edges to the center with a spatula. Cook for another minute.
7
Sprinkle with cheese and sesame when serving.
- Grated Parmesan cheese: 3 tablespoons
- Sesame seeds: 0.5 teaspoon
