Aren’t brunches dreeeeeeamy? A brunch always reminds me of a nice vacation, the kind where you sleep late, wake up late, head out in a tee and shorts to find a nice, cozy cafe and order a cup of steaming hot, foamy coffee and a nice, large plate of breakfast with maybe a dessert or two on the side……….hey, you’re on vacation, remember? 😉
This delicious brunch skillet recipe is inspired by one of Chef Saransh Goila’s recipes. It is super-easy to make, needs only basic ingredients, is very filling and it sure is dreamily exotic! ❤
- Eggs – 4
- Large Potato – 1, boiled and diced
- Fresh Cilantro – 1 to 2 tbsp, finely chopped
- Spring Onions – 1 to 2 tbsp, finely chopped, optional
- Grated Cheese – 1/4 cup, optional
- Cumin Seeds – 1 tsp
- Black Sesame Seeds – 1 tsp
- Coriander Powder – 1 tsp
- Turmeric Powder – 1 pinch
- Lemon Juice – 1 tsp
- Olive Oil or ghee – 1 tbsp
- Salt to taste
- On a medium flame, heat ghee in a pan and add cumin seeds and sesame seeds. Saute until the cumin seeds brown slightly.
- To this we will now add boiled, diced potato chunks. Stir and fry the potatoes for about a minute. Since the potatoes are already cooked, a couple of minutes of frying them well will do the job. To this, let’s add coriander powder, turmeric powder, and salt. Mix well.
- Make four tiny wells in the four quadrants of the potato mixture in the pan and crack an egg into each well. Slightly tilt/rotate the pan to cover all of the potato mixture with egg whites. Cover the pan and fry until the egg whites are set, about a good 3-4 minutes.
- Cook the eggs to your liking – you can either leave the eggs as they are, with visible yolks – to be broken while eating or you can scramble them slightly for an even spread.
- Sprinkle grated cheese on top and let it melt, about 30 seconds. Sprinkle fresh cilantro, spring onions and a few drops of lemon juice on top.
- Breakfast skillet is ready! Enjoy along with a nice, hot cup of foamy coffee.
Thanks for reading, XO! ❤