Allegra McEvedy puts a Middle Eastern spin on scrambled eggs for the Real Food Festival: "I learnt this egg dish on a recent trip to Lebanon, and I’m never having regular scrambled eggs again – just so much fresher and less rich: I didn’t think scrambled eggs could ever be much fun without cream... bring on the health revolution!"
For a city dweller like me, one of the most immediate and obvious culinary pleasures when you go abroad is if you're lucky enough to hang out near a proper chicken farm (as opposed to mass produced) for the quality and colour of the eggs.
1. Fry the garlic gently in the olive oil, over a medium heat in a heavy based small frying pan.
2. Once the garlic is an even golden brown all over, pour in the eggs and move around with a spatula to scramble.
3. Before they're set, turn in the mint and season well with salt and pepper, then finish with a healthy squeeze of lemon juice.
4. Serve warm with flatbread and a piece of lemon on the side.
Recipe © courtesy of Allegra McEvedy
Find out more about the Real Food Festival.
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