Fridge Friend Recipes
Peri Peri Chicken Breakfast Hash with Eggs recipe
A rustic breakfast hash with crispy-edged peri peri chicken, peppers and tomatoes, topped with eggs. It is a bold, filling way to start the day or a simple all-day brunch.
25 min · Easy · British Jump to method
Ingredients
- 2 breasts Peri Peri Chicken Breast
- 1 Red Pepper
- 1 Green Pepper
- 3 Tomato
- 4 Eggs
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 310 kcal |
| Protein | 36 g |
| Carbohydrates | 11 g |
| Fat | 14 g |
| Saturated fat | 4 g |
| Fibre | 4.5 g |
| Sugar | 7 g |
| Sodium | 480 mg |
Why this works
A high-protein, relatively low-carb breakfast with moderate fat, suitable for a filling meal, though sodium may be elevated depending on the peri peri seasoning.
High-quality protein. Chicken and eggs provide a substantial amount of complete protein to support satiety and muscle maintenance.
Vitamin C and antioxidants. Red and green peppers plus tomatoes contribute vitamin C, carotenoids and other antioxidants.
Sodium watch. Peri peri chicken can be relatively salty, so the sodium level may be moderate to high compared with a homemade unseasoned version.
Method
- Dice the red pepper, green pepper and tomatoes.
Aim for roughly even dice so the peppers and tomatoes soften at a similar rate; if the tomato pieces are too small, they can turn watery and lose their shape before the peppers are ready.
- Cut the peri peri chicken breast into small cubes.
Keep the cubes fairly small and similar in size so they reheat evenly and brown more quickly in the pan; larger chunks are more likely to dry out on the outside before the centre is warm.
- Cook the chicken in a frying pan over medium heat until hot and lightly browned.
Let the pan get properly hot before the chicken goes in, then leave it undisturbed for a minute or so to encourage colour; if it is crowded, the chicken will steam rather than brown.
- Add the peppers and tomatoes and cook for 6-7 minutes until softened.
If the mixture starts releasing a lot of liquid, turn the heat up slightly and stir only occasionally so the vegetables soften without becoming mushy or breaking down completely.
- Make 2 spaces in the pan and crack in the eggs.
Use the back of a spoon to create the wells and make them deep enough to hold the eggs in place; this stops the whites from spreading through the hash.
- Cook until the egg whites are set and the yolks are cooked to your liking.
For runny yolks, remove the pan as soon as the whites are opaque and just set at the edges, because carryover heat will keep cooking the eggs after you switch off the hob.
- Serve straight from the pan.
Slide the hash and eggs out with a spatula rather than stirring them through, so the yolks stay intact and the pan juices remain glossy and vibrant.
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