Chilli Cheese Scrambled Eggs (Ema Datshi/ Gondo Datshi)
Take scrambled eggs to a whole new level with this Bhutanese-inspired dish. Cheesy scrambled eggs are topped with chilli peppers, cheese, onion and tomato for the ultimate combination of ema datshi and gondo datshi.
Ema Datshi: 1 tbsp butter 1/2 onion (sliced) 1 to mato (sliced) 8 chilli peppers (slit down the middle) 2 cloves of garlic (minced) Salt & pepper (to taste) 1 cup water (or 100 g cheese ((we used half feta, half cheddar cheese)) Gondo Datshi: 2 tbsp butter 3 cloves of garlic (sliced) 1 tsp chilli flakes 6 eggs (beaten) Salt & pepper (to taste) 100 g feta cheese
Make the ema datshi:
Melt 1 tablespoon of butter in a large pan over medium heat. Add sliced onion, tomato, chillies and garlic. Season with salt and pepper and sauté for a few minutes.
Add in 1 cup of water. Cover and cook for about 10 minutes or until chillies are tender.
Turn off heat and pour in cheese and allow to melt.
Make the gondo datshi:
Melt 2 tablespoons of butter in another pan over medium heat. Add in slices of garlic and chilli flakes and cook for a couple of minutes.
Tip beaten eggs into the pan along and sprinkle in feta. Season with salt and pepper.
Gently move eggs around the pan for a few minutes to scramble.
Take off heat and top with the ema datshi, serving on nice thick slabs of bread or with rice.