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2
Easy
By Rose Elliot
Published 2019
This ‘modern brunch classic’ is quick and easy to make and is as good for lunch or supper as for breakfast or brunch. It can have a fiery kick to it; this is a moderate version, but you can increase (or decrease) the heat and spiciness according to your taste. This recipe also multiplies well to feed more people; it’s a great way to please a crowd. In my vegan adaptation, I’ve used a tofu scramble to replace the eggs that usually top this, and the sprinkling of Himalayan black salt (kala na