Afghan Brunch (4-6)

A lovely vegetarian brunch dish from Cue Point.

Serves 4-6
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Serves 4-6
Print Recipe
  1. Preheat to 180C fan/gas mark 6. Put the potatoes in a roasting tray and season with half of your seasoning, then add 2 tablespoons oil and toss to combine. Roast for 10-15 minutes or until cooked and crisp, moving them around every 5 minutes.
  2. Meanwhile, in a large oven-safe pan, heat the last tablespoon of oil and add the onions, a pinch of herb salt and cook until golden brown. Add the garlic and let it all caramelise for a minute, then add the rest of the seasoning.
  3. Now, add your crispy potatoes from the oven to the onion mixture, then add the tomatoes and cook for a few minutes, mixing and turning frequently. Make 6 wells for your eggs, and break an egg into each well.
  4. Place your dish back in the preheated oven, and bake for about 4 minutes, or until set to your liking . (No need to use a lid on this occasion.) Remove from the oven, add more herb salt to taste, garnish with the fresh herbs, chillies and slices of lime, and serve immediately.
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