Kurdish Breakfast is a warm, hearty skillet dish of sautéed vegetables, spices, and perfectly set eggs. It's full of earthy flavor and bright colors, and it’s perfect for sharing around the breakfast table with flatbread or pita.
🧅 1/2 cup chopped onion
🌶️ 1 green chili, sliced
🍄 1 1/2 cups sliced mushrooms
🍅 2 medium tomatoes, diced
🧂 Salt, to taste
⚫ Black pepper, to taste
🌶️ 1/2 tsp paprika
🌿 1/2 tsp cumin
🥚 5 large eggs
🌿 Fresh parsley, chopped, for garnish
🫒 2 tbsp olive oil
____________________
1- Sauté Aromatics:
• Heat olive oil in a large nonstick skillet over medium heat.
• Add chopped onions and green chili. Cook until softened, about 3 minutes.
2- Cook the Mushrooms:
• Add mushrooms to the pan and sauté until golden and most of their liquid has evaporated, around 5–7 minutes.
3- Add Tomatoes and Spices:
• Stir in diced tomatoes and cook for another 4–5 minutes, until they soften.
• Season with salt, black pepper, paprika, and cumin. Mix well.
4- Add Eggs:
• Make small wells in the tomato-mushroom mixture and crack in the eggs.
• Cover and let cook until the whites are set but yolks remain soft, about 5–6 minutes.
5- Garnish and Serve:
• Sprinkle fresh parsley over the top.
• Serve hot with warm bread or pita.
____________________
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Calories per serving: 220
Proteins per serving: 10g
Fats per serving: 15g
Carbohydrates per serving: 10g
Equipment: Large skillet with lid, cutting board, knife, spatula
____________________
• For extra heat, add more green chili or a pinch of chili flakes.
• Use fresh, firm mushrooms for the best texture.
• You can also crack the eggs over individual portions and bake in the oven for a twist on shakshuka.
____________________
#kurdisheggs #breakfastskillet #easybreakfast #vegetarian
____________________
YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
____________________
