• 2 tbsp neutral oil
  • 1 brown onion
  • 2 cloves garlic
  • 2 carrots
  • 2 large beetroots
  • 2 tsp cumin
  • 2 tsp sweet paprika powder
  • 1 heaping tsp dried thyme
  • 1 heaping tsp dried oregano
  • pinch of chili flakes
  • 3 cans á 380 g crushed tomatoes
  • 1 tbsp raw sugar
  • 1 tbsp balsamic vinegar
  • 1/2 lemon, juice
  • 2 large handfuls chopped tuscan kale + extra
  • 100 g soft goat cheese
  • 3 eggs
  • salt & pepper


  1. Prep by chopping the onion, mince garlic and roughly grate the (peeled) carrot and beetroot.
  2. Heat the oil in a large frying pan and cook the onion for about 5 min or until translucent. Add the garlic and dried spiced and cook for 2 min. Then add the grated carrot and beetrot and cook for another 1-2 min while stirring.
  3. Add the crushed tomatoes to the pan, along with sugar, vinegar, lemon juice, salt and pepper. Bring to a boil, then lower heat to medium low and let simmer for 15 min. Taste and adjust the spicing along the way.
  4. Remove from heat and mix the sauce roughly using an immersion blender. Place back on the stove, then add the kale and stir to combine.
  5. Crumble the goat cheese on top. Make 3 holes in the stew and crack the eggs in there. Break up the eggs a little bit by pulling a knife 2-3 times across the sauce. Cover with a lid and let simmer on low heat for 20-25 min or until the eggs have cooked through.
  6. Top with chopped kale that you have massaged with a bit of oil until soft. Serve with sourdough bread and possibly a hummus on the side. Enjoy!
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