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Persian Breakfast Hash

Persian Breakfast Hash

This is a Persian take on Turkish eggs and is a fantastic way to switch up your breakfast routine. It’s high in protein and packed full of nutrients, making it the perfect post-workout fuel or lazy weekend brunch.

By  Recipe by @SpoonfulofHappy_ Photography

  • Serves 2

  • 25

  • 2 pans

  • Beginner

Suitable for gluten-free and vegetarians

Aromatic Persian-Style Quinoa & Lentils

Ingredients

Instructions

  1. Mix the yoghurt, sumac and lemon zest in a bowl with 1 tsp olive oil and a pinch of salt. Set aside
  2. Heat 1 tbsp olive oil in a pan. Fry the sweet potato for 8-10 minutes, or until starting to soften. Add the grains and kale and fry for 4-5 minutes, or until the grains are hot through
  3. Meanwhile, heat 1 tbsp olive oil in a pan. Once hot, crack the eggs into the pan and fry until the whites have cooked through but the yolk is still runny
  4. To serve, spread the yoghurt evenly between two bowls. Top with the sweet potato hash and then the egg. Sprinkle with a little more sumac and serve with coriander and fresh bread if desired.

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