Scrambled eggs with onions

Scrambled eggs with onions

Oeufs brouillés a l’oignon

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This dish makes a lovely light lunch or snack. A similar dish (eier mit zwiebel) is prepared by Ashkenazi Jews – but without the turmeric.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
2 large onions, chopped
2 tablespoons finely chopped flat-leaf parsley
1/2 teaspoon ground turmeric
salt
freshly ground black pepper
6 eggs, beaten

Method

  1. Heat the olive oil in a heavy frying pan and add the onions. Cook over a gentle heat until they have softened, stirring from time to time so they cook evenly. Add the parsley and turmeric, then season with salt and pepper and cook for 3 minutes. Pour in the eggs and cook over a gentle heat, stirring with a wooden spoon, until the eggs have a creamy consistency. Serve at once.
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