Brunch Egg and Keema Toast
PakistaniBrunchDesi eggsEasy
Toasted bread topped with spiced keema and a fried egg — a hearty desi brunch toast.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs
- 1 cup cooked keema (minced meat)
- 2 bread slices
- 1 onion, chopped
- 1 tomato, chopped
- 2 tbsp oil
- Fresh coriander, chopped
- Salt to taste
Method
- Heat oil and fry the onion and tomato for 3–4 minutes until soft.
- Add the cooked keema and warm it through with the masala.
- Fry the eggs sunny-side up in a separate pan.
- Toast the bread slices until golden.
- Top each toast with the keema and a fried egg, then sprinkle coriander on top.
Nutrition — estimated per serving
Calories (estimate)400 kcal
Protein (estimate)22 g
Fat (estimate)20 g
Carbs (estimate)26 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Use leftover keema from dinner — this brunch is made for it. Food safety: fry eggs until the whites are fully set and warm keema until piping hot. Allergens: contains egg and wheat (bread). Substitute: use chicken keema or soya keema instead of beef keema. Nutrition figures are estimates only.