Vegan eggs and potato recipe
This eggs and potato recipe is a vegan twist on the classical Arabic breakfast dish eggs and potato. It's healthy, Vegan, and gluten-free. It is the perfect breakfast to kick-start your morning!
Ingredients
Vegan eggs mix
- ½ cup chickpeas flour
- ½ cup all-purpose gluten-free flour
- ½ tsp baking powder
- 1 tsp black salt
- ½ tsp turmeric powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt
Vegan eggs and potato
- ½ cup vegan eggs mix
- 150 ml plant-based milk
- 2 cups chopped potatoes
- 2 Tbsp olive oil
- ¼ tsp turmeric
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- chopped parsley for garnishing
Instructions
Vegan eggs mix instructions
- In a medium mixing bowl, add all of the vegan egg mix ingredients and whisk til well combined. Set aside for later.
Prep the potatoes:
- Add the chopped potatoes into a bowl and add olive oil. Mix to combine
- Next, add the spices and seasoning and mix well to combine.Transfer the potatoes to the fryer, or oven and let them cook. it will take 10 minutes to cook.
Make the eggs and potatoes
- Preheat the oven to 180°C
- While the potatoes are baking, In a medium mixing bowl, add the vegan egg mix and milk. Whisk well to combine, it should be a batter consistency. Set aside for 10 minutes, to thicken up.
- Heat the olive oil in a cast iron skillet on the stovetop on medium heat, once heated add the cooked potatoes, then top with the vegan eggs & milk mixture, and cover the potatoes with the mixture. Continue cooking on the stovetop, on medium-high heat for 3 minutes
- Pop the skillet in the preheated oven and cook the top only for a further 5 minutes til cooked through. Remove from the oven and let it cool for 5 minutes. Garnish with the chopped parsley and serve.