Hi everyone and welcome back to Tasting My Heritage. I’m excited to share a new recipe with you all! This week, we are shifting back to Pakistani food/cuisine. My recipes this week will consist of breakfast foods.
I’ll first show you all how to make a real Pakistani breakfast, which will include eggs. From there, in another post this week, I will show you how to make Pakistani chai (coming soon). Stay tuned and let’s get started with this recipe.
What makes this dish “Pakistani” is the types of spices we’ll use. Of course this is just an egg recipe, but it’s important to note the different spices that we’ll feature and the different ingredients that go into making something like this. Pakistani dishes use a lot of the same spices incorporated into different dishes.
Utilize this recipe to spice up your eggs!
This recipe could be for 2-4 people.
Ingredients:
- Small sized onion
- Pre-cut mushrooms (or cut them yourself)
- One teaspoon of Ghee clarified butter
- Two tablespoons of olive oil
- Quarter teaspoon of turmeric powder
- Quarter teaspoon of garam masala powder
- About a quarter teaspoon of kashmiri red powder
- Half a teaspoon of ground cumin
- Quarter teaspoon of black pepper
- Six eggs
Step 1: Keep your pan at medium heat
Step 2: Finely chop your small sized onion
Step 3: Cut or your mushrooms or get your precut mushrooms together (You can eyeball how much you’d like to add)
Step 4: Add your two tablespoons of oil to your pan and from there you can also add in your ghee
Step 5: Once your oil and ghee are heated up, you can add your cut up mushrooms and finely chopped onion into the pan
Step 6: Let your mushrooms and onions cook until the mushrooms seem soft and ready. It’s important to focus on the mushrooms because you don’t want to be eating it raw, nor adding it to your eggs while it’s still raw.
Step 7: Then, you can go ahead and add your seasonings to your pan of mushrooms and onions. Add a little less than a quarter teaspoon of turmeric, a quarter teaspoon of garam masala powder, about a quarter teaspoon of kashmiri red powder (this is like a dried up red bell pepper, and it gives a nice aroma and adds color in your food), half a teaspoon of ground cumin, and a quarter teaspoon of black pepper.
ALSO NOTE: Keep your stove on low while you’re adding your spices in
Step 8: Crack six eggs into a bowl and beat them.
Step 9: Pour your egg mixture over your cooked down mushrooms and onion.
Step 10: Let the eggs cook and you can mix them to your liking and make your eggs how you would like them. I prefer mine to my harder so I add my eggs and cover the pan. Following this, I will mix my eggs together to make somewhat of a “scrambled” mixture.
Step 11: Serve with some toast, some chai (recipe coming soon) and enjoy your Pakistani breakfast.