By Food System Team
Chips Mayai
12 steps
Prep:15minCook:20min
Chips Mayai is Swahili for chips and egg - a great choice for breakfast or any other meal!
Updated at: Thu, 17 Aug 2023 07:05:02 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
34
High
Nutrition per serving
Calories413.1 kcal (21%)
Total Fat10.1 g (14%)
Carbs62.2 g (24%)
Sugars8.3 g (9%)
Protein20.3 g (41%)
Sodium399.8 mg (20%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1onion
medium-sized, we normally use red onions in East Africa but yellow onions will do just fine! Make sure to finely slice or dice the onion
1tomato
this is an optional ingredient If you decide to use the tomato, then only use the fleshy part of the tomato, Scoop out the juicy part of the tomato BUT don't throw it away, save it to use in soups and stews such as my Kenyan Beef Stew recipe
4eggs
large
2 pinchessalt
or more to taste, A pinch of salt is approximately 1/8 of a spoon, Use the first pinch for the french fries, and the rest to beat into the eggs That way, both the fries, chip and eggs get properly seasoned
0.5bell pepper
finely diced, Feel free to use whichever color of bell-pepper you prefer
coriander
finely chopped
4waxy potatoes
medium-sized, to make the fries
1green chilli
or red, finely sliced, This is optional, I like to omit it as I eat with my kids
Instructions
Step 1
Peel and wash the potatoes then slice them into french fries or chips.
Step 2
Fill a medium-sized pot or pan with 1 cup of cooking oil. Set the pot or pan on the stove or jiko, and allow it to heat up to 180 degrees (approximately 350 degrees F).
Step 3
Fry the potatoes in batches until cooked through and slightly browned. You can use a fork to pick one chip and check whether it is tender. Once cooked, set aside on a plate lined with a paper towel and season with a pinch of salt.
Step 4
Heat a non-stick pan over medium heat. Add two tablespoons of cooking oil and use a brush or spoon to spread it out.
Step 5
Next, stir in the diced onion and cook until soft and fragrant (this will take about 3 minutes).
Step 6
Add the tomatoes and salt, stir, then cook until soft, for about two minutes. Once the tomatoes have softened up, stir in the bell pepper and cook for a further 1 minute.
Step 7
Next, transfer the now cooked vegetables from the frying pan into a bowl and set them aside.
Step 8
Meanwhile, return the same pan you had used to fry the vegetables to the stovetop or jiko and set it under medium heat. Next, add one tablespoon of oil and allow it to heat. Proceed to break the eggs into the bowl with the previously cooked vegetables, and use a fork or whisk to beat until well incorporated.
Step 9
Pour the egg-vegetable mixture into the pan then tilt the pan so the egg mixture spreads evenly. Reduce the heat and use a spatula or fork to swirl the runny bits of the egg as it cooks.
Step 10
While the eggs are still slightly runny in the middle, carefully lay the chips on top, making sure to spread evenly. Allow to cook for a further one minute or until the top is no longer runny. Invert a large plate over the pan and carefully turn the omelet to the plate, so the cooked side is now at the top.
Step 11
Use the plate to carefully slide the chips mayai back into the pan, with the uncooked side now at the bottom. Cook for a further minute or, until completely set.
Step 12
Finally, garnish with chopped coriander and, chopped chilli (optional) then slide onto your serving plate. Serve warm.
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