Parsnip and Squash Shakshuka

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

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 a 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. Alternatively, place the parsnips and squash in a large saucepan with cold water, bring to a boil and cook for 6 minutes. Add the kale, cook for a further two minutes and then drain and refresh with cold water to stop cooking.

3. Add the roughly chopped fresh tomatoes, chickpeas 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.