Feta Barberry Scramble

Nour Kay
by Nour Kay
2 People
35 min

I always enjoy experimenting with new variation of eggs as I believe they are a very versatile ingredient and take the flavor of the spices or vegetables that get added to them.

Not all experiments succeed but one of my latest creations turned out to be a successful one: a feta barberry egg scramble that brings middle eastern flavors to life, served with a piece of a homemade challah bread - can be served with any bread of choice. The key to this meal is to cook it on low and slow to make sure the texture comes out soft and fluffy, and the cheese melts properly into this blend.

Recipe details
  • 2  People
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • - 4 eggs
  • - 1/2 cup crumbled feta
  • - Handful barberries
  • - 2 tbsp olive oil
  • - 1 tbsp butter + 1 tbsp sugar (for barberries)
  • - 1/3 tsp turneric
  • - Dried mint to taste
  • - Salt & black pepper to taste
For the barberries
- Prepare barberries: soak barberries in cold water for 10 min. Drain well then cook in butter on low heat, add sugar and keep stirring (they burn easily)
For the scramble
- Crack eggs in a bowl, add turmeric + salt and pepper and whisk well
- Heat oil in a cooking pan, pour the eggs and add half the cheese amount
- Cook eggs on low heat (with cheese) and stir so all flavors blend together
- When the eggs are almost done, add more cheese on top, barberries, sprinkle dried mint and serve.