On my recent trip to Karachi I realized that I have turned into one of those people – you know the kind of person who goes out for brunch and orders the Pakistani Omelette – an eggy creation choc-a-bloc with onions, tomatoes, and green chilies with the occasional cilantro thrown in for good measure.
My younger self would consider me a little lame, my older self knows that when I go out to eat in Toronto The Pakistani is hardly an egg menu staple. Here I am an Eggs Florentine kinda girl.
Anyway, with Mothers Day and all things brunch around the corner I began to have a hankering for those flavors, but I wanted a cleaner version – i.e less oil and certainly no paratha.
This riff on the classic French baked eggs hit the spot. It is both light and deliciously spicy at the same time. The fresh oregano although optional adds a savory note that rounds out the flavors of this dish. I highly recommend it, use dried oregano if fresh is unavailable.
Adjust the green/red chilies to your liking, the best part about this dish is that it is infinitely customizable. Continue reading