Leftover: Keema

Anda Keema (Eggs with Leftover Keema)

Name: Anda Keema (Eggs with Leftover Keema)
Total time: 10 min
Yield: 2
Cuisine: Pakistani
Ingredients: Leftover keema: 1 bowl; Eggs: 3; Oil: 1 tsp; Onion: 1/2, chopped; Tomato: 1/2, chopped; Green chilli: 1; Salt: a pinch (adjust to the keema); Black pepper: 1/4 tsp; Fresh coriander: to garnish

Only a little keema left? Add 3 eggs and it becomes a full meal. High protein, low carbs.

Cooking time10 mins

Serves2 people

Nutrition (per serving)

280kcal

20.5gProtein

6.5gCarbs

19gFats

Ingredients

Method

Step 1
Heat 1 tsp oil in a pan and soften the onion for 2 minutes.
Step 2
Add the tomato and green chilli and cook for 2 minutes.
Step 3
Add the leftover keema and heat through for 2 minutes.
Step 4
Lower the heat, make 3 wells in the keema and crack an egg into each.
Step 5
Sprinkle salt and pepper, cover and cook 3-4 minutes until the eggs set. For scrambled style, stir the eggs in.
Step 6
Garnish with coriander and serve with roti or bread.

Chef's Tips

For fat loss, have it with salad instead of roti.
If the keema is very dry, add 2 tbsp water.

Storage

Eat fresh.

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