By Layla
We love indulging and feasting over the weekend. There’s nothing better than cooking a brunch spread for guests or family and catching up after a long week. This is one of our weekend staples, usually accompanied with ful (a fava bean dish), Arabic bread and spiced yogurt or lebneh. Feel free to serve it alongside your own preferences, but we’ll be posting each dish from our brunch menu over the coming days.
It’s super quick, healthy and delicious. The eggs diverge from the more familiar omelette by taking a spicier and more exotic route, using mashed garlic, ginger and fresh green chilli. In this version we’ve added sliced onions (we recommend red), fresh peppers and kale. And if kale is not your thing, you can use spinach or spring greens as a substitute.
The spices complete this tasty and healthy dish, circling back to our Somali roots, adding turmeric, black pepper and paprika.
We encourage eating this with friends and family - they won’t be disappointed!
Serves 2-3
Ingredients
Splash of olive oil
1 small green chilli
2 garlic cloves
½ thumb of ginger
½ red onion, finely chopped
½ red pepper, chopped into thin slices
Handful of cherry tomatoes, halved
Handful of fresh shredded kale
3 eggs
50ml whole milk (or substitute for an extra egg)
Spices
½ tsp of black pepper
1 tsp of turmeric
1 tsp of paprika
½ tsp salt (to taste)
Method
Place a non-stick frying pan with a metal handle on a medium heat to warm up. If you don't have a metal handled pan, or a grill, skip the final grill step of this recipe and instead place a lid over the pan for up to five minutes to cook the top of the mixture.
Coat your chosen pan with olive oil. Meanwhile mash the ginger, garlic and chilli in a pestle and mortar (or briefly blend in a food processor).
Fry the onions until they begin to turn translucent, then add the peppers for a further five minutes. Add the garlic mixture, stir for a few minutes to release the scents and to stop the paste sticking to the pan. Add the spices and stir vigorously to stop them sticking to the pan whilst lightly toasting.
Briefly wisp the eggs with the milk, season with salt and pepper and set to one side.
Tip into the pan the cherry tomatoes and any juices that escaped whilst being chopped. Squeeze the tomatoes with the back of a wooden spoon into order to release further liquid and stir this around the pan to pick up the dried spices. Add the kale and put a lid on the pan for a couple of minutes to steam the greens. Remove the lid for a further few minutes to release the build up of condensation and water in the pan - once most has evaporated pour over the eggs ensuring the liquid reaches all sides of the pan and all the vegetables are nestled into the sauce that will begin to hold them as it sets.
Preheat your grill to medium-high.
Leave to cook for up to five minutes on the hob - the pan should be mostly set. The edges should be starting to curl away from the pan and brown. Give it a gentle shake, with only the middle remaining wet or wobbly.
Place the pan under the grill for 2 minutes to allow the top of the dish to set and brown. Remove from the heat and run a flat knife or spatula around the sides of the eggs and underneath if you can without breaking the mixture to loosen. Place your serving plate over the frying pan. With a firm grip and oven mittens flip the pan and plate so that the eggs invert onto the plate - ready to serve.
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