Egyptian Inspired English Breakfast

Part of our Global English Breakfast Series, this Egyptian-inspired breakfast brings together spiced sausages and peppers, pastrami scrambled eggs, ful medames, crispy garlic potatoes and a refreshing tomato and cucumber salad. Paired with our English Breakfast Tea, the tea's rich, malty character balances the savoury, smoky and aromatic flavours for a truly satisfying breakfast experience.

Egyptian Inspired English Breakfast

Egyptian Inspired English Breakfast

Difficulty

Easy

Time to Make

30 minutes

Blend

English Breakfast

FEATURED TEA

English Breakfast

To make this blend, our Tea Masters balance malty Indian Assam with brisk Ceylon and bright Kenyan teas. We use a high proportion of second flush Assam (leaves picked at the peak of their quality) to create an invigorating brew full of rich, comforting flavours.

Picture is of English Breakfast Tea

INGREDIENTS

Sogo (Sausages & Peppers)

  • 1-2 Egyptian beef sausages, sliced
  • ½ pepper, sliced
  • ¼ onion, finely diced
  • ½ garlic clove, minced
  • ¼ tsp cumin
  • ¼ tsp paprika
  • 1 tbsp oil

Pastrami Scrambled Eggs

  • 25g pastrami
  • 2 eggs
  • Butter, for cooking

Ful Medames

  • ½ tin fava beans
  • ½ garlic clove, minced
  • Juice of ¼ lemon
  • 1 tbsp olive oil
  • Salt, to taste

Garlic & Chilli Fried Potatoes

  • 1-2 potatoes, diced
  • 1 garlic clove, minced
  • Chilli flakes or fresh chilli, to taste
  • Oil, for frying

Egyptian Tomato & Cucumber Salad

  • ¼ cucumber, diced
  • 1 large tomato, diced
  • ¼ red onion, finely diced
  • Handful of parsley, chopped
  • Olive oil
  • Lemon juice
  • Salt and pepper, to taste
  • Labneh, for serving

To Serve

  • Wholewheat pitta
  • Kalamata olives

Method

 

Step 1: Make the Sogo

  1. Heat the oil in a frying pan and cook the sliced sausages until browned.
  2. Add the onion, pepper and garlic.
  3. Stir in the cumin and paprika.
  4. Cook until the vegetables are softened and fragrant.

 

Step 2: Prepare the Pastrami Scrambled Eggs

  1. Fry the pastrami in a pan until lightly crisp.
  2. Add a knob of butter.
  3. Pour in the eggs and gently scramble until just set.

 

Step 3: Make the Ful Medames

  1. Warm the fava beans in a saucepan.
  2. Mash lightly with a fork.
  3. Stir through the garlic, lemon juice, olive oil and a pinch of salt.
  4. Serve warm.

 

Step 4: Cook the Garlic & Chilli Fried Potatoes

  1. Heat oil in a frying pan and fry the diced potatoes until golden and crispy.
  2. Add the garlic and chilli.
  3. Toss well and season to taste.

 

Step 5: Prepare the Salad

  1. Spread the labneh onto a serving plate.
  2. Combine the cucumber, tomato, red onion and parsley in a bowl.
  3. Dress with olive oil, lemon juice, salt and pepper.
  4. Spoon over the labneh.

 

Step 6: Serve

  1. Arrange the sogo, scrambled eggs, ful medames, fried potatoes and salad on a serving platter.
  2. Serve with wholewheat pitta bread and Kalamata olives.
  3. Enjoy alongside a cup of English Breakfast Tea.
English Breakfast Tea Pairing