Berbere-esque eggs with red kachumbari
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Khanya Mzongwana
- 6
- Easy
- Fat conscious Meat-free
- 20 minutes
- 25 minutes
- Woolworths House Chenin Blanc
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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.
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
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.
Photographs: Toby Murphy
Food Assistant: Kate Ferreira
Comments