Spice up your morning eggs with this Hawaij scrambled eggs, complete with mustard seeds, cilantro, and Yemen’s signature spice blend, Hawaij
At the time of writing this post I am so relaxed. Despite having just walked in through the door from a ten hour shift at work, I’m relaxed.
Why am I so relaxed? Because it’s warm – shorts and T-shirt warm, people! It’s quite hard to believe that, a matter of weeks ago, I was sitting in my study huddled in more layers than I care to think about, barely inches away from my heater in an attempt to keep warm – it was THAT cold. Right now, I’m sitting in my backyard, wearing shorts, and topping up the sun tan.
This. Is. The. Life!
In a welcoming explosion of bright blue skies, mood-lifting heat, and the sights and smells of newly sprouting flowers, spring has sprung in my part of the world which can only mean one thing…
Summer is on the way!
*Cue celebratory dance*
Anyway, enough of approaching-summer talk; let’s talk about Hawaij Scrambled Eggs because I’m sure there are a few of you that are raising your eyebrows right now because you’re not sure about this recipe. Well, let me tell you about it:
First of all, it’s kick-ass.
So Hawaij, if you’re unfamiliar, is an awesome spice blend from Yemen and used in many Yemeni recipes including tea (I’m still yet to try this but I will get back to you when I do!).
I made hawaij for the first time around June last year when I used it to make these Hawaii-Spiced Cauliflower Bites which are a totally amazing snack/ side dish by the way.
And then for a while the jar of hawaij spice blend sat in a jar on my spice rack. I had written up the recipe with every intention of posting it here on the blog but I never got round to it. I also wanted to make other Yemeni recipes using Hawaij but, once again, other things came up.
Then came the day, the day that would probably make most Yemeni-cuisine purists roll their eyes in disdain. The day I ran out of curry powder to put in my scrambled eggs and, instead, reached for the hawaij in whimsical “why not?” moment.
It was then, as I put that first fork of scrambled eggs into my mouth that I realised this was a serious breakfast eggs game changer.
Hawaij scrambled eggs for breakfast all the time please!
Until next time foodies,
Hawaij Scrambled Eggs
Spice up you morning eggs with this Hawaij scrambled eggs, complete with mustard seeds, cilantro, and Yemenis signature spice blend, Hawaij
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: Serves: 4 to 6
- 8 large free range eggs
- ¼ cup milk
- ½ tbsp hawaij spice blend (see notes)
- 30g unsalted butter
- 1 small brown onions, finely chopped
- 3 garlic cloves, minced
- 1 tbsp mustard seeds
- 1 tbsp cilantro leaves, finely chopped (plus extra for garnish, optional)
- In a large bowl whisk together the eggs, hawaij and milk until well combined.
- Place a saucepan/ fry pan/ or skillet over medium-high heat and melt the butter. Add the chopped onions and cook for a few minutes until soft. Add the garlic and mustard seeds and cook for another minute or until fragrant and the seeds begin to crackle.
- Pour in the hawaij egg mixture and, using a spatula of wooden spoon, stir constantly, including the bottom of the pan, until the soft scrambled curds begin to form. Continue cooking until the eggs have reached your desired consistency, and serve.
- For a Hawaij spice blend recipe, please see my free eBook “Herb and Spice blends” which you can find here
- Scrambled eggs will keep cooking even once you’ve removed them from the heat. It’s best to remove them from the pan and serve whilst they’re still quite soft – by the time you’ve served and taken them to the table they will have cooked through. However, if you need to keep them for some extra time and don’t want them to dry out, stir through 20g of cold butter (cut into small cubes) once you’ve removed them from the heat, this will stop them from cooking further.