Scribbled Eggs
Scribbled eggs are what you get in western Kenya when you ask for fried eggs. The cook stirs the eggs in the pan instead of leaving them whole, so they set in small, loose curds. This version came from Githima, a small town outside Nakuru. Tomato and scallion are optional, but frying them briefly in the oil first gives the eggs a savory base. It takes one pan and two eggs.
Instructions
Pour a small amount of oil into a skillet and set it over medium heat.
If you are using tomatoes, add them to the hot pan and fry them for about a minute.
If you are using scallion, stir it in with the tomatoes and cook for another minute.
Beat the eggs thoroughly in a bowl, then pour them into the pan.
Stir the eggs constantly, breaking them up as they set. This is the scribbling. Keep going until the egg is cooked through and no liquid remains.
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