4 servings

20 minutes

People who eat eggs for breakfast in the States mostly do so in the most boring fashion possible. (Though don’t get me wrong: I like a fried egg as much as the next person.) But in other countries things are a bit more creative. This is a classis Parsi dish and a great one for those who (like me) are into really savory breakfasts. It's also made as street food, which is how I first had it—prepared at a cart and eaten from a paper plate standing up (and, in a hurry, in the back of a car). A fitting dish to eat while rushing out the door in the morning. . 


3 tablespoons butter or neutral oil, like corn or grapeseed
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
1 ⁄ 2 cup roughly chopped scallion
1 jalapeño or other small fresh chile, stemmed, seeded, and minced, or to taste
Salt and black pepper to taste
8 eggs
1 ⁄ 3 cup chopped fresh cilantro leaves


1. Put the butter in a skillet, preferably nonstick, and turn the heat to medium-high. Add the garlic, ginger, scallion, chile, and a sprinkling of salt and pepper and cook, stirring occasionally, until the garlic begins to color, about 3 minutes.

2. Meanwhile, beat the eggs lightly with a little more salt and pepper. With the heat still at medium-high, add them to the pan and stir. Immediately remove the pan from the heat and stir until the curds stop forming, a minute or so. Return to the heat and cook, stirring constantly, until the eggs are creamy and thick but not dry (they will continue to cook under their own heat after you re- move them, so stop a moment short of your desired consistency). Stir in the cilantro and serve immediately.

Recipe from The Best Recipes in the World