Brunch Egg and Seekh Kebab Platter
PakistaniBrunchDesi eggsMedium
A weekend platter of fried eggs, seekh kebabs, warm parathas and green chutney — a proper desi brunch spread.
Prep time15 min
Cook time20 min
Total time35 min
Servings4
Ingredients
- 4 eggs
- 4 seekh kebabs
- 2 parathas
- 1 onion, sliced into rings
- 1 tomato, sliced
- 2 tbsp green chutney
- 2 tbsp oil
- Fresh coriander for garnish
- Salt to taste
Method
- Fry the seekh kebabs in oil until cooked through and lightly browned.
- Fry the eggs sunny-side up in the same pan.
- Cook the parathas on a tawa until golden on both sides.
- Arrange the eggs, kebabs and parathas on a large platter with onion rings and tomato slices.
- Serve with green chutney and fresh coriander.
Nutrition — estimated per serving
Calories (estimate)480 kcal
Protein (estimate)26 g
Fat (estimate)26 g
Carbs (estimate)34 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
Keep the kebabs warm under a lid while you fry the eggs. Food safety: cook kebabs and egg whites fully through. Allergens: contains egg and wheat (paratha). Substitute: use shami kebabs instead of seekh kebabs, or roti instead of paratha. Nutrition figures are estimates only.