Back to Recipe Menu

The Afghani camel driver's breakfast

Method

  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, capsicums, chillies and garlic until tender, regularly stirring.
  • Add the tomatoes, stock and seasonings with 2 tbsp chopped coriander. Stir well, turn the heat down and gently cook until the sauce is thick and fragrant.
  • Then fry the eggs in a little hot oil.
  • To serve, mound the stew on individual plates, top with an egg and sprinkle with feta and chopped coriander.

Ingredients

  • olive oil
  • 1 onion, cut into fine wedges
  • 4 coloured capsicums, cored, seeded & cut into thickish slices
  • 1-2 green chillies, seeded & finely sliced
  • 1 large garlic clove, crushed
  • 1 can diced tomatoes
  • 1 cup vegetable stock
  • sea salt & freshly ground pepper
  • 3 tbsp chopped fresh coriander
  • 4 large eggs
  • a good handful of crumbled feta

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm