Berbere-esque eggs with red kachumbari

Berbere-esque eggs with red kachumbari

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  • 6
  • Easy
  • Fat conscious Meat-free
  • 20 minutes
  • 25 minutes
  • Woolworths House Chenin Blanc

Berbere is a fragrant spice blend integral to Ethiopian cooking. I’ve adopted some of its flavours to make these eggs. This is also a fresh take on traditional kachumbari. If you’re lucky, you’ll find prepared berbere at good spice shops.


  • 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

Cooking Instructions

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

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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