Cage Fight Stew

Name: Cage Fight Stew
Yield: 4 people
Ingredients: 800 g beef stew meat; 2 eggplants; 2 red onions; 2 red bell peppers; 2 cloves garlic; 2 red chilies; 1 can diced tomatoes (400 g); 250 ml beef stock; 4 eggs; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tbsp red wine vinegar; salt and pepper

Based on:

TypeMain course

Serves4 people

DateNovember 9, 2026

A spicy stew in an edible UFC cage with eggs as fighters: tension on your plate.

A spicy beef stew with hot peppers, served inside a ring of grilled eggplant slices as a cage. Four upright halved eggs in the center represent the fighters, echoing the iconic UFC cage silhouette and the press conference as an arena.

Ingredients

800 g beef stew meat
2 eggplants
2 red onions
2 red bell peppers
2 cloves garlic
2 red chilies
1 can diced tomatoes (400 g)
250 ml beef stock
4 eggs
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp red wine vinegar
salt and pepper

Method

Cut the beef into cubes and season with salt, pepper, cumin, and smoked paprika.
Heat 1 tbsp olive oil in a casserole and brown the meat on all sides.
Finely chop the onions, garlic, and red chilies. Add to the meat and fry for 3 minutes.
Slice the bell peppers into strips, add along with the diced tomatoes and stock.
Bring to a boil, then simmer on low heat for 2 hours with the lid slightly ajar.
Meanwhile, hard-boil the eggs (8 minutes), peel and halve them.
Slice the eggplants lengthwise into 0.5 cm thick slices. Brush with olive oil and grill until striped.
Add red wine vinegar to the stew and check seasoning.
On each plate, create a round cage from grilled eggplant slices (standing and slightly tilted), fill the center with stew, and stand four egg halves upright as 'fighters' in the middle.

Serving notes

Sprinkle extra finely chopped red chili over the eggs for more heat.
Serve with crusty bread to sweep up the tension from the plate.