Balaleet with CuriouslyHungry
Sweet Vermicelli with Salty Spiced Eggs
Ingredients: 2.5 cups Vermicelli 4 cups water A pinch of saffron 1 Tbsp rose water (optional) 1.5 tsp lemon juice (optional) 1/4 tsp Black pepper 1/2 tsp Ginger powder 1/2 cup sugar 6 tsp Cardamom powder 3 Tbsp oil or ghee 3 eggs 1/2 tsp Turmeric A pinch of Saffron Salt (to taste) Black pepper (to taste) 1/2 tsp Cardamom powder Butter or oil Method: Heat 4 cups of water in a heavy bottomed skillet or Dutch oven and bring to boil. Add the vermicelli right from the packet to the boiling water. Cook for 2 minutes or what it says on the packet. Drain the pasta. Add one sprinkle of the sugar mixture and toss. Return back to the pan on medium-low heat and add the oil or ghee. Sprinkle the rest of the sugar, cardamom powder, ginger powder, black pepper, saffron. Toss to combine. Alternating every few minutes. Add the rose water and lemon (optional) Set aside. To prepare the egg, whisk all the ingredients together. Fry on a medium high skillet. Using butter or oil. You can scramble it or turn it into an omelette. Your choice. To serve, place cooked eggs on top of vermicelli and serve warm or at room temperature.