1 tbsp rapeseed oil or light olive oil
1 onion, roughly chopped
3 cloves of garlic, roughly chopped
400g tin of chopped tomatoes
½ tsp mixed spice
¼ tsp chilli powder
1 tsp smoked paprika
3 or 4 baby parsnips, peeled and quartered
250g butternut squash, peeled and diced
250g fresh tomatoes, roughly chopped
200g cooked chick peas
3-4 medium free range eggs
3-4 tsp natural yogurt
1 tbsp parsley, chopped
1 tbsp mint, chopped
Place the oil in a large frying pan. Heat on a medium heat. Add the onion and cook for 4-5 minutes. Add the garlic and cook for 1-2 minutes. Finally, add the tinned tomatoes, mixed spice, chilli powder, and smoked paprika. Simmer gently.
Place the parsnips and squash on a perforated steam tray and steam in the Miele steam oven at 100°C for 6 minutes. After 6 minutes, add the kale and continue to steam for a further 2 minutes. Remove the vegetables from the steam oven.
Add the roughly chopped fresh tomatoes, chick peas and steamed vegetables to the frying pan, mix through gently and season well.
Tip – If you prefer your egg yolks cooked through, place the dish in the steam oven for 3-4 minutes to finish off.