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How do you like your eggs??.
This plate brought back some nostalgia to my Persian breakfasts.

The fresh herbs, the walnuts, the feta, it just blends so well together and taste like childhood.
This lineup hits the spot. These eggs come out extra creamy without any cheese and the fresh herbs add a ton of delicious flavor. Even if you keep out the herbs, you gotta try eggs this way. Two secrets: First: low and slow - I cant emphasize this enough. And two: turn off the heat and remove just a tad before they are done as the eggs continue cooking in their own heat.
Here is how I made everything:
1.Crack your eggs in a bowl. Then season with salt and pepper or whatever else you’d like and give it a good whisk. I like extra fresh ground pepper, but you do you.
2.Get a pan on low-medium heat, bring the pan up away from the heat, immediately add cooking oil/butter of choice, put the pan on the stove, and put it on low heat.
3.Add in the eggs and gently stir in the eggs back and forth using a spatula. Slowly. On low heat. Patience is key!
4.Turn off the heat when the eggs look just about done, as the eggs will continue to cook in their own heat after.
5. Eat as is or with anything else you’d like. I put a good dose of fresh herbs (parsley, cilantro, dill, and some mint). Use whatever you like.
6. Added a nice block of feta with some roasted walnuts, some more fresh herbs, and about a third of an avocado.
7.Added some Persian cucumbers and cherry tomatoes for a little extra middle eastern vibe.
8.Topped it all with Aleppo pepper flakes for a little heat. . I absolutely love these flavors - a great way to kick off the morning and keeps you full for a while! . Make it a great Thursday 👊🏼👊🏼

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