Kenyan-style Egg Banjo

Ingredients

In the Kenyan-style Egg Banjo, we incorporate Kenyan spices and flavors to give it an authentic Kenyan twist. The traditional British dish is enhanced with a tangy and spicy Kenyan tomato and onion relish, which adds a burst of flavor and complements the creamy eggs and crispy toast. We alse have the original recipe for Egg Banjo, so you can check it out.

• 4 large eggs 4 large eggs
• 4 slices of bread 4 slices of bread
• 2 tomatoes, diced 2 tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 24g, 4g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, whisk the eggs with a pinch of salt until well beaten.
2. 2.
   Heat a non-stick pan over medium heat and add a little oil.
3. 3.
   Pour the beaten eggs into the pan and cook until the edges start to set.
4. 4.
   Gently fold the eggs over themselves and continue cooking until they are just set but still slightly runny in the center.
5. 5.
   Remove the eggs from the pan and set aside.
6. 6.
   In the same pan, heat the remaining oil and add the chopped onions.
7. 7.
   Sauté the onions until they turn translucent.
8. 8.
   Add the diced tomatoes, green chilies, cumin powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
9. 9.
   Toast the bread slices until golden and crispy.
10. 10.
    Place the toast on a serving plate and top each slice with a portion of the cooked eggs.
11. 11.
    Spoon the tomato and onion relish over the eggs.
12. 12.
    Garnish with fresh cilantro.
13. 13.
    Serve hot and enjoy!

Treat your ingredients with care...

• Eggs — Be careful not to overcook the eggs. They should be slightly runny in the center for a creamy texture.

Tips & Tricks

• For a spicier version, add more green chilies or a dash of hot sauce to the tomato and onion relish.
• You can customize the dish by adding other vegetables like bell peppers or spinach to the tomato and onion relish.
• Serve the Kenyan-style Egg Banjo with a side of fresh salad for a complete meal.
• Experiment with different types of bread, such as whole wheat or sourdough, to add extra flavor to the dish.
• If you prefer a milder flavor, remove the seeds from the green chilies before chopping them.

Serving advice

Serve the Kenyan-style Egg Banjo hot, accompanied by a cup of Kenyan tea or coffee for a delightful breakfast or brunch experience.

Presentation advice

Arrange the toast with the eggs and relish neatly on a plate. Garnish with fresh cilantro for a pop of color. Serve with a side of salad or fruit to enhance the presentation.