Breakfast Smoor


Prep Time
10 minutes

Cooking Time
20 – 30 minutes

Total Time
40 minutes



– 2 medium onions, thinly sliced
– 25 g tomato paste
– 2 tsp coconut sugar
– 2 x 400g tin diced tomato
– 1 cup (250 ml) vegetable stock
– 1/4 tsp nutmeg
– 1/4 tsp cloves
– salt
– pepper


1. Heat the oil in a large nonstick skillet (with a lid) on a medium heat. Add The onions and sweat with the lid on for 10 minutes stirring occasionally.
2. Add the spices and cook for a minute, then add the remaining ingredients.
3. Bring the smoor to a simmer and leave uncovered for at least 10 minutes, stirring occasionally. after 10 minutes, the smoor should have reduced enough for it to start thickening. you want it to look “velvety” and of a sauce consistency.
4. Season to taste, then enjoy as is, with lightly toasted rye and coriander, as a side to other meals or crack 4 eggs on top of the smoor and bake in the oven for 7 minutes at 180°C.