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Simple 5 Minutes Breakfast Idea: Grandpa’s Meat and Eggs

by Mel

For as long as I can remember, there has not been a single Ramadan where my family doesn’t prepare this dish. Grandpa’s meat and eggs. This is a one-pan dish, grandpa’s meat and eggs that my late Grandpa, whom I grew up with, used to whip out only during Ramadan.

Grandpa’s Meat and Eggs is basically one big fry up and for Grandpa, a fry up like this, requires a good amount of ghee! The colour of ghee, the smell of ghee reminds me of Grandpa. He was a man of few words, but the way he expressed love for the family was through cooking for us rich, simple meals. I guess I’ve inherited some of his traits and I very much enjoy putting a dollop (or two) of ghee into a hot pan and watching it melt into crystal clear liquid gold and inhaling its beguiling aroma.

This dish is perfect for a couple’s #iftar and you’ll need a medium, non-stick frying pan with a lid. You can easily scale this recipe up using a large frying pan and squeeze in as many as 8-10 eggs. It’s great because of its simplicity, especially if you do not have a lot of time for cooking. I know the early days of Ramadan can take some adjusting and organising! Plus, this recipe is #kidfriendly too, if you omit the bird’s eye chilli!

Cooking the eggs slowly will result in a flavour-packed, saucy bottom for you to soak up. Especially with using some warm, toasty bread. It’s Ramadan and I’m #eggstatic!

Grandpa's Meat and Eggs
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Grandpa’s Meat and Eggs

Recipe by Mel
Servings

2

servings

Ingredients

  • Ghee

  • 1/2 tsp cumin seeds

  • 1 large red onion, sliced

  • 2 garlic cloves, chopped

  • 1/2 tsp grated ginger

  • 1 red chilli and 1 green bird’s eye chilli (optional), sliced

  • 220g minced beef

  • 2 ripe tomatoes, cut into wedges

  • Salt and pepper to taste

  • 4-5 eggs

  • Coriander to garnish

  • Baguette

Directions

  • In a frying pan, on medium high heat, fry the minced beef with some olive oil, season with salt and pepper. Fry till almost cooked through. Remove the beef from the pan and set aside.
  • Using the same pan, on medium heat, melt a good tablespoon of ghee and toss in cumin seeds. When fragrant, add the onions and both chillies, fry for about 5 minutes until caramelised. Add the garlic and grated ginger. Continue frying for another minute or two before adding in the tomato wedges. Season with salt and pepper. Let the tomatoes soften for about 3 minutes before adding the meat back into the pan and toss them all together.
  • Reduce heat to low and make little recesses in between the meat. (FYI at this point my Grandpa would add more ghee to each recess but I’ll leave this up to you!) Crack an egg into each recess and cover the lid of the pan to cook this slowly. It will take about 10 minutes and I prefer to take this nice and slow for you to get the perfectly translucent white blanket over the yolks while they still remain jiggly soft when you serve it.
  • Warm-up your baguette in the toaster, sprinkle some salt on the eggs if you like, and glorify with some chopped coriander. Dinner is served!

I hope you enjoy trying out one of my go-to Iftar recipes! Don’t forget to hit the “follow” button on my Instagram to receive my other recipes!

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