Parsnip and Squash Shakshuka

Traditionally a breakfast dish, this also makes a great weekend lunch or supper.

Serves 3-4

INGREDIENTS

  • 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

  • 100g kale

  • 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

  • Smoked paprika
  1. 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.

  2. 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.

  3. Add the roughly chopped fresh tomatoes, chick peas and steamed vegetables to the frying pan, mix through gently and season well.

  4. Make 3-4 wells in the tomato mixture. Crack an egg into each well. Place a lid on the frying pan and continue to cook on a gentle heat for 2-3 minutes until the eggs are just set. Garnish with natural yogurt, parsley, mint and some smoked paprika and serve immediately.

Tip – If you prefer your egg yolks cooked through, place the dish in the steam oven for 3-4 minutes to finish off.

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