Heavy Brunch Recipe – Breakfast meet the Lunch

Heavy brunch recipe is one of the oldest north African recipe for breakfast. But it can well be taken as lunch or dinner. I have taken just the basics and go on with my free style cooking. Turns out so delicious and when it comes out nice it has to be shared for others to enjoy too this delicious heavy brunch recipe.

Heavy Brunch Recipe – How to cook it?

Recipes – Dish for 3

• 3 eggs
• Carrot 1 ( diced)
• Peas 1 cup ( boiled and cooled with iced water )
• Red onions ( chopped)
• One large Potato ( peeled and cubed)
• 3 cloves of Garlic ( finely chopped)
• Tomatoes 5 ( peeled and chopped )
• Egg plant 1 ( chopped)
• Olive oil for cooking as needed
• Salt to taste
• Turmeric 1/2 tea spoon
• Mahanjumati Masala 1/2 tea spoon  ( or any mixed spice)
• Dry oregano 1 tea spoon
• Chill to taste ( optional )

Instructions

1. The first thing is to fry the cubed potatoes as a way to harden them.
2. After the potatoes are ready; put them aside
3. Add about 3 table soon of cooking oil on pan and warm it then add the onions saute until they start turning brown then add the garlic and roasting for more 2 or 3 minutes.
4. Now add the rest which is potatoes, carrots and the peas; mix well and simmer for 2 minutes then do like half halls for eggs

   Before you add the eggs it should look like this

5. Eggs are added without being broken – after you have added all eggs depending on how you like your eggs cooked. Cover the pan with the lid for 4 to 6 minutes the heavy brunch recipe should be ready.

I hope you will enjoy the heavy brunch recipes origin of North Africa. Please visit us again; I am sure you will find some new recipes.

Turmeric – In traditional Chinese medicine and ayurveda (the traditional medicine of India), turmeric (Curcuma longa) has long been used to treat a range of health problems. A key ingredient in curry, turmeric contains curcumin (a compound with antioxidant, anti-inflammatory properties). Read More

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