Ingredients

Method

• 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

Ingredients

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