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 chickpeas
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 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.
Add the roughly chopped fresh tomatoes, chickpeas 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.
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