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.