Potatowedges, eggs and veggies #4weekchallege #authormarathon

Name: Potatowedges, eggs and veggies #4weekchallege #authormarathon
Total time: 1200 s
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 1/2 kg potatoes; Salt; 1/2 tspn black pepper; 1/2 tspn tumeric; 1/2 tspn of paprika; 3 cloves garlic; 3 tbls cooking oil; Water; 6 eggs; 2 tbs butter; 1/4 cup milk; Salt; 4 capsicum (red and green); 3 onions; 2 tbs cooking oil; Salt

Christabel Bityenyi @cook_13937130

Kakamega

This is a perfect meal for a Saturday or Sunday brunch, it is sweet, light and filling. Enjoy 😋😋

Christabel Bityenyi @cook_13937130

Kakamega

This is a perfect meal for a Saturday or Sunday brunch, it is sweet, light and filling. Enjoy 😋😋

Saved

Ingredients

20 minutes

4 servings

1/2 kgpotatoes
Salt
1/2tspn black pepper
1/2tspn tumeric
1/2tspn of paprika
3 clovesgarlic
3 tblscooking oil
Water
6eggs
2 tbsbutter
1/4 cupmilk
Salt
4capsicum (red and green)
3onions
2 tbscooking oil
Salt

Saved

Steps

20 minutes

1

Peel potatoes, clean them and cut into wedges.
2

Bring water to a boil add in Salt and pour in your potatoes wedges, let them cook for 10 minutes then drain off the excess water. (the water should cover the potatoes).
3

In a pan heat oil then put in the potatoes toss them and add in tumeric, black pepper and paprika.
4

Toss them until the crust is crispy
5

In a bowl beat the eggs and add in some salt.
6

In a pan heat butter and when slightly hot pour in the eggs, cook on low heat and when it starts to hold pour in milk little by little while stiring until you get the consistency you like. Thus should take 3-5 minutes.
7

Cut your onions and capsicum into stripes.
8

Heat up some oil in a cooking pan and fry onions until they are transparent.
9

Add on the capsicum and salt and get for 2 minutes and it should be ready to serve.
10

Serve everything together and enjoy with a cup of tea or juice and enjoy 😍😋😋