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Berbere-esque eggs with red kachumbari

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Berbere-esque eggs with red kachumbari

25 minutes

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Berbere-esque eggs with red kachumbari

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

4 T vegetable oil
1 onion, roughly chopped
1 carrot, grated
2 T chilli powder
2 t smoked paprika
1 pod cardamom
1 t ground nutmeg
1 t ground ginger
1 t garlic powder
1⁄2 t ground cinnamon
1⁄2 t ground allspice
1 x 400 g can peeled and chopped tomatoes
6 free-range eggs, boiled
salt, to taste
flatbreads, for serving

For the kachumbari, combine:

100 g red cabbage, shredded
100 g beetroot, cooked and thinly sliced
1 small red onion, thinly sliced
3 T red wine vinegar
2 T brown sugar

Method

1. Heat the oil in a pan. Fry the onion and carrot over a medium heat until soft. Stir in the spices and fry for 5 minutes, or until fragrant.

2. Add the tomatoes and gently stir in the eggs. Simmer for 10 minutes and serve with the kachumbari and flatbreads.

Find more egg recipes here.

Photographs: Toby Murphy
Food Assistant: Kate Ferreira