Saffron Eggs with Carmelized Onions, Asparagus and Halloumi

Heat olive oil and butter in a large skillet. Add onions, the pinch of brown sugar, allspice and saffron, and cook over medium heat for about 12 minutes until onions are deep golden yellow/brown and becoming caramelized. Then add the Halloumi cheese cubes, asparagus and thyme. Cook for another 3 to 5 minutes over medium heat, or until the asparagus is tender (but not overly so).

While this is cooking, whisk the eggs in a bowl with the milk/cream. Add the salt and pepper. Then pour the beaten eggs over the top of the asparagus. Scramble eggs using a small rubber spatula, ensuring that you mix all of the ingredients well with the eggs. Serve hot.

(Note: you may also substitute feta cheese for the Halloumi, if you can’t find it in your grocery stores. And for those who can’t bear to use the pricey saffron threads, you can try using turmeric or safflower instead, or just leave it out altogether.)