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The Afghani camel driver's breakfast


  • 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.


  • 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.

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