Damien eggs are an essential breakfast staple to many Lebanese and middle eastern households. They probably aren’t called “Damien Eggs” but this is a name given by my late grandfather Richard Jabbra to the eggs made with the scooped-out insides of kousas. In the summertime, when these squashes are ripe, they have a very distinct sweet veggie flavor. Having scooped out the insides of the squash to make kousa, the remnants are exceptionally malleable and easy to work with. I remember summer days where my mother would slave over making kousa the day before and have these leftovers that she would scramble up with eggs the next morning for breakfast. They are delicious served this way and, although I never met my grandfather, I’d like to think I grew to know and celebrate him through this recipe
Damien Eggs (Scrambled)
4-6 eggs
1-2 Mexican Gray Squash (sub in Zucchini)
1⁄4 tsp Salt
1⁄4 tsp Pepper
Oil for cooking
Heat a non-stick frying pan over the stove on medium heat. Take the gray squash and cut in half, lengthwise. Using a melon baller or a spoon, scoop the insides of the squash into a bowl. Heat squash on medium in an oiled pan for roughly 5 minutes or until tender. Beat the eggs together with salt and pepper. Gently pour in eggs over the squash and mix together in the frying pan. Turn the heat down to low. Cook egg mixture for 6-8 minutes, stirring occasionally so as to not let the mixture clump together. Serve on buttered toast or with a side of tomatoes. Keep leftover squash for grilling, stews or veggie snacks with hummus.
