Mirza Ghasemi with urfa and pine nut butter
Serves 4 people
10 min Prep Time
20 min Cook Time
This is a twist on a Persian classic that uses smokey burnt aubergines and tomatoes as a base in which eggs are gently set, much like a scramble. Our aubergine and tomato sauce makes this a quick recipe to put together and the urfa brings a gentle heat and quick smokiness. Serve this as an indulgent breakfast or as a side.
Method
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Place the butter and the split chilli in a medium frying pan on medium heat and cook for 1 minute until the butter has melted. Tip in the aubergine and tomato sauce along with the sugar and 200ml of water. Stir well and cook for 8-10 minutes until thickened and bubbling.
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Meanwhile, make the finishing butter. Place the pine nuts in a small frying pan and toast, shaking the pan occasionally for 3-4 minutes on medium heat until well toasted. Add in the butter with ⅛ teaspoon of salt and once melted, take off the heat and quickly stir in the urfa. Set aside until needed.
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Whisk the eggs with ⅛ teaspoon of salt and a good grind of black pepper. Using a spoon, make a well in the sauce (The sauce will flow back quickly but that’s ok) and pour in some of the egg mixture. Make 3-4 more wells, pour in the remaining egg mixture and allow to cook undisturbed for 1 minute until just starting to set. Stir gently to create curds and cook for another 2 minutes until set but still saucy.
Spoon over half of the butter mixture and serve immediately with the remaining butter alongside.
