One-Pan Kuku Sabzi Egg Toast with Feta and Pomegranate Molasses

Method

1. Wash the parsley, dill and spring onions, dry them completely and chop finely. Chop the walnuts roughly and crumble the feta.

   Add in this stepFlat-leaf parsley 30 gDill 10 gSpring onions 1

2. Beat the eggs with the turmeric, salt and pepper, then stir in the herbs. Each toast uses the mixture from 2 eggs, so divide it up if you are making several.

   Add in this stepEggs 4Ground turmeric 2 pinchSalt 2 pinchBlack pepper 1 pinch

3. Melt one portion of butter in a 20 cm non-stick pan on medium-low heat, pour in one portion of egg and tilt the pan so it spreads evenly. Immediately lay two slices of bread side by side on top and press lightly so they stick. Cook for 2 min, until the egg underneath has set. For more people, cook in 2 batches.

   Add in this stepButter 20 gSandwich bread slices 4

   medium-low heat

4. Flip the whole thing with a spatula so the egg side faces up. Scatter feta and walnuts over one slice, fold the overhanging egg edges inwards, then fold the other slice over like a sandwich. Cook on medium-low heat for 2 min per side, until golden and the cheese is warm.

   Add in this stepFeta cheese 60 gWalnuts 20 g

   medium-low heat

5. Cut diagonally, drizzle thinly with pomegranate molasses and add a spoonful of Greek yogurt on the side.

   Add in this stepPomegranate molasses 2 tspGreek yogurt 4 tbsp