Spiced Mushrooms & Tomato Bajed Eggs
Recipe: #31871
April 26, 2019
Categories: Eggs, Kale, Mushrooms, Brunch, Non-Dairy, Vegetarian, Canned Tomatoes, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (1081.5 g)
- Calories 1389.1
- Total Fat - 99.4 g
- Saturated Fat - 23.9 g
- Cholesterol - 1827 mg
- Sodium - 1130.8 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 12.5 g
- Sugars - 15.1 g
- Protein - 93.4 g
- Calcium - 516.2 mg
- Iron - 15.4 mg
- Vitamin C - 28.1 mg
- Thiamin - 1.6 mg
Step by Step Method
Step 1
Preheat grill (broiler) to high heat.
Step 2
Place the coriander and cumin seeds in a mortar and pound with a pestle until fine.
Step 3
Heat the oil in a large non-stick frying pan over high heat and add the mushroom and cook, stirring, for 5 minutes or until golden brown and then add the coriander and cumin mixture, garlic, salt and pepper, and stir to combine and now add the kale and tomatoes and cook for 2 minutes or until warmed through.
Step 4
Divide the mushroom mixture between 2 x 15cm non-stick frying pans+ and crack 2 eggs into each frying pan and cook under the grill (broiler) for 3–4 minutes or until the eggs are just set.
Step 5
Sprinkle with salt and pepper and top with chilli and parsley to serve.
Step 6
NOTE - Alternatively, you can cook the egg mixture in one 18–20cm non-stick frying pan.
Tips
No special items needed.