Adjar-style scrambled eggs with nuts and saffron
Author:
Dasha Malahova
Servings: 2
Cooking time: 15 min
The variety of egg dishes is not only in French cuisine. Georgians, for example, can also boast a great breakfast of eggs, but with a local flavor. We are preparing just such a dish today - Adjara-style scrambled eggs with vegetables, walnuts and saffron!
Ingredients
| eggs 4 pcs |
| onion 1/2 pc |
| garlic 1 clove |
| tomato 2 pcs |
| walnuts 100 g |
| ground saffron 1 pinch |
| red hot pepper 1 pinch |
| vegetable oil |
| salt |
| cilantro |
Instructions
Step 1
Fry finely chopped onion in a frying pan with vegetable oil. Add the garlic and finely diced tomatoes. Cook over medium heat for 5 minutes.
Step 2
Add the ground walnuts, stir and pour in the hot water so that the sauce is not too thick. Season with salt, saffron and red pepper.
Step 3
When the sauce comes to a boil, gently beat the eggs into it, reduce the heat slightly, cover with a lid and cook for 4-5 minutes. Sprinkle the eggs with cilantro greens.
