How to Cook Tanzanian Chipsi Mayai | East African Breakfast Recipes

Peel and dice the potatoes into small cubes.

Heat cooking oil in a large skillet over medium heat until shimmering.

Add the diced potatoes and cook until golden brown, about 10-15 minutes, stirring occasionally.

While the potatoes are cooking, whisk together the eggs in a bowl with salt and black pepper.

Chop the onion, green bell pepper, tomato, and garlic.

Once the potatoes are cooked, add the chopped onion, green bell pepper, and garlic to the skillet.

Cook until the vegetables are softened, about 5 minutes.

Stir in the chopped tomato and cook for another 2-3 minutes.

Pour the whisked eggs over the potato and vegetable mixture, ensuring even coverage.

Cook until the edges start to set, about 3-4 minutes.

Sprinkle cheese on top if using, and cover the skillet to help the eggs set, about 5 minutes.

Once the eggs are fully set, carefully slide the chipsi mayai onto a plate.

Cut into wedges and serve hot, garnished with coriander and chili pepper if desired.

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