Aleisha’s Ugandan Rolex Breakfast

You will need

  • Vegetable oil for greasing
  • 8 cherry tomatoes
  • 2 Savoy cabbage leaves
  • ¼ small red onion (30g), peeled
  • 1 mild green chilli
  • 4 twists black pepper
  • Pinch of salt
  • 4 eggs
  • 2 chapattis, cut in half


For allergens, see ingredients in bold.

  1. Oil and line 2 x 19cm sandwich tins generously and put to one side on a baking sheet
  2. Chop the tomatoes into pieces with scissors, add to a mixing bowl
  3. Cut the core out from Savoy cabbage leaf by cutting up each side. Tear the leaf in half then roll and shred with scissors and add to the mixing bowl. Then repeat with the second leaf
  4. Break the red onion layers up and then chop into small pieces with scissors and add to the mixing bowl
  5. Using the fork secure method, prick the green chilli to hold it and then snip into little pieces with scissors and add to the mixing bowl. Stir it all together
  6. Add 4 twists of black pepper and a pinch of salt to the vegetable mixture. Mix
  7. Crack an egg into a mug, check for shell and then pour into a jug, repeat. Once there are 2 eggs in the jug, beat them up with a fork. Pour the 2 beaten eggs into one of the prepared tins
  8. Repeat with the other 2 eggs and pour into the second prepared tin. Wipe your hands
  9. Share out the vegetable mixture between the tins one spoon at a time. Then pat down into the egg with the back of the spoon
  10. Put the filled cake tins on a baking sheet and ask a grown up to put them into the oven at 160°C for 15 minutes until the egg is cooked and set
  11. Once the rolex are cooled a little, cut in half to make 4. Put the rolex onto half of a chapatti and then roll them up tightly ready to eat
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