Traditionally a breakfast dish, this also makes a great weekend lunch or supper.
Serves 3-4
INGREDIENTS
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1 tbsp rapeseed oil or light olive oil
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1 onion, roughly chopped
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3 cloves of garlic, roughly chopped
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400g tin of chopped tomatoes
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½ tsp mixed spice
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¼ tsp chilli powder
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1 tsp smoked paprika
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3 or 4 baby parsnips, peeled and quartered
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250g butternut squash, peeled and diced
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100g kale
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250g fresh tomatoes, roughly chopped
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200g cooked chick peas
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3-4 medium free range eggs
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3-4 tsp natural yogurt
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1 tbsp parsley, chopped
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1 tbsp mint, chopped
- Smoked paprika
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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.
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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.
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Add the roughly chopped fresh tomatoes, chick peas and steamed vegetables to the frying pan, mix through gently and season well.
- 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.
About the Author
Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.
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