Some people always feel hungry at Pesach, and turn to sugary snacks to fill their rumbling tummies. A ‘fry-up’ for breakfast or brunch can provide a protein-rich start to the day, which will keep you filled up for hours. And despite the name, most of it can be cooked in an oven or air-fried to reduce the fat content.
As with many of our Passover breakfasts, the recipe below is only a prompt, but you can add or take away whichever elements you fancy. Sausages can be swapped out for viennas for a leaner option, or omitted altogether. Eggs can be poached or scrambled instead of fried, and if you eat kitniyot you can add our ‘cowboy beans’ for a fibre and protein rich side that rounds off the dish.
Our fry-up includes:
- Beef Sausages
- Fried Eggs
- Grilled Tomato
- Home Fries (Mini roast potato cubes with herbs)
- Sautéed Onions and Mushrooms
- Cowboy beans *kitniyot* – recipe below
Passover cowboy beans:
Ingredients
- 1 onion, finely diced and salted
- 1 tsp cumin powder
- 1/2 tsp chilli powder (optional)
- 400g tin cannellini or lima beans (requires Kosher for Passover certification).
- 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 1/2 tbsp honey
- Water
- Salt and pepper
- Oil for frying
Method
- Sweat off onions in a little oil.
- Add cumin and chilli powder and mix in.
- Add beans and stir to combine. Fry for 2-3 minutes, stirring regularly.
- Add tomato puree, chopped tomatoes and honey. Stir to combine and cook down for 5 minutes, stirring regularly.
- Add 1/2 cup water, then lower heat and allow to simmer down for a further 15-20 minutes or until beans have thickened up and flavours have infused.
