Slide Meals

3-day slide meal plan · Protein: eggs

Days: 3
Protein: eggs
Budget:

$$—
Difficulty:

🍳🍳—

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Explore Somali flavors with eggs as your main protein. Enjoy xawaash, cardamom, and cilantro in economical, tasty dishes.

Slide Chain

• Day 1: Somali Spiced Scrambled Eggs

• Day 2: Egg and Chickpea Coconut Curry

• Day 3: Somali Spiced Rice with Egg Curry

• Combined Shopping List

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Day 1: Somali Spiced Scrambled Eggs

Ingredients

Main

• 6 eggs

• 1 onion, chopped

• 2 tomatoes, diced

• 1 green bell pepper, chopped

• 2 cloves garlic, minced

• 2 tbsp xawaash spice blend

• 2 tbsp vegetable oil

Garnish

• 1/4 bunch cilantro, chopped

Directions

1. Heat oil in a pan over medium heat.

2. Add onion, garlic, and bell pepper; sauté until softened.

3. Add tomatoes and xawaash; cook until tomatoes break down.

4. Beat eggs and pour into the pan; stir gently until cooked through.

5. Garnish with cilantro and serve with flatbread.

Cook’s Notes:

Reserve 1/3 of the scrambled eggs for the next day.

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Day 2: Egg and Chickpea Coconut Curry

Ingredients

Main

• reserved scrambled eggs

• 1 onion, chopped

• 1 can chickpeas, drained

• 1 can coconut milk

• 1 tbsp xawaash spice blend

• 1 tbsp cardamom

• 2 tbsp vegetable oil

Garnish

• 1/4 bunch cilantro, chopped

Directions

1. Heat oil in a pot over medium heat.

2. Add onion; sauté until translucent.

3. Stir in chickpeas, coconut milk, xawaash, and cardamom; simmer for 10 minutes.

4. Add reserved scrambled eggs; stir gently to combine.

5. Garnish with cilantro and serve over rice.

Cook’s Notes:

Reserve 1 cup of curry for the next day.

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Day 3: Somali Spiced Rice with Egg Curry

Ingredients

Main

• reserved egg and chickpea coconut curry

• 2 cups rice

• 2 tomatoes, diced

• 1 onion, chopped

• 1 green bell pepper, chopped

• 2 tbsp vegetable oil

Garnish

• 1/4 bunch cilantro, chopped

Directions

1. Cook rice according to package instructions.

2. Heat oil in a pan over medium heat.

3. Add onion and bell pepper; sauté until softened.

4. Add tomatoes; cook until softened.

5. Mix in reserved curry and cooked rice; stir until heated through.

6. Garnish with cilantro before serving.

Cook’s Notes:

Ensure rice is fluffy and well mixed with curry before serving.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• eggs — 18

• onion — 3

• tomato — 6

• cilantro — 1 bunch

• green bell pepper — 2

• garlic — 1 bulb

• xawaash spice blend — 1 jar

• cardamom — 1 jar

• vegetable oil — 1 bottle

• rice — 2 cups

• chickpeas — 2 cans

• coconut milk — 1 can

• flatbread — 6 pieces

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Final Notes

Enjoy this Somali-inspired egg journey with bold flavors and simple preparations.