Recipe: Bahraini Scrambled Eggs

This recipe for Bahraini Scrambled Eggs was inspired by my friend Monique Ceccato who cooks a dish from a cuisine where each Formula 1 race is held.

Quick thoughts on the Bahrain F1 Race

This weekend was the first race of the season, the Bahrain Grand Prix. The time difference between Bahrain and Perth meant that the race start was late, so like Monique, I watched the F1 Bahrain Grand Prix first thing in the morning, avoiding all social media so there were no spoilers.

I was thrilled with the race result, not so much Redbull 1-2 with Max Verstappen and Checo Perez finishing where they started, and convincingly, but with 3rd place finisher Fernando Alonso. I was screaming at the mobile (Kayo wouldn’t play on the AppleTV – another story) as Alonso reached the chequered flag, taking a podium in his first race for his new team, Aston Martin.

The 41-year-old Spaniard is the oldest driver on the grid and has been driving in F1 for 22 years. It was thrilling to watch him overtake 7-time world champion Lewis Hamilton (Mercedes) and I was even cheering for Fernando as he overtook Ferrari’s Carlos Sainz, even though I’m a tifosa (Ferrari always and forever). The old boy (in F1 terms) Alonso still has it. I love seeing sportsmen and women defying the age-odds. Kelly Slater is another hero of mine – a 51-year-old still surfing in the World Surf League Championship Tour. I digress….

Now, back to Formula 1 food. Monique posted a pic of her Bahrain F1 themed breakfast and said it was delicious. I googled and read a few different recipes for Bahraini Scrambled Eggs, and in the end, I made up my own.

Bahraini Scrambled Eggs, tomato cucumber salad, toast overhead photo

Recipe Bahraini Scrambled Eggs 

The beauty of this dish is that there’s no dairy, it’s quick to prep and cook, and the end result, scrumptious. This dish will be added to my regular repertoire.

1 tomato, diced
1 small red onion, diced
1 clove garlic, finely diced / grated
1 tsp coriander seeds
1.5 tsp ground cumin
1 bunch of parley, finely chopped
5 large eggs (2-3 per person), beaten
1 tbs olive oil
salt, pepper to taste

Heat a frying pan over medium heat. Add olive oil and tomato and fry for a couple of minutes until the tomato has softened. Then add onion, garlic, coriander seeds and ground cumin, stir to combine and fry 2 minutes until the onion is soft. Pour over the beaten eggs and stir, combining all the ingredients in the pan. Add parsley, salt and pepper and stir every 30 seconds until the eggs are cooked, about 3-4 minutes.

Note: most of the recipes I read included chilli, which I omitted. If you like chilli, add some in.

Tomato & Cucumber Salad

1 tomato, diced
1 Lebanese cucumber (or 2 small qukes), diced
2 tbs parsley
1 tbs olive oil
1 tbs red wine vinegar
salt and pepper to taste

Combine all ingredients.

To serve

Serve with toast or flat bread, hummus, Bahraini Scrambled Eggs and tomato and cucumber salad.

Bahraini Scrambled Eggs, tomato cucumber salad, toast



The next race is Saudi Arabia 17-20 March 2023, and it’s lights out at 1am 21 March 2023 in WST (WA). Another Middle Eastern destination. Any ideas for easy, tasty Saudi dishes suitable for brekkie? What will Monique cook?

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