recipes

Brunch Tagine with Eggs and Chickpea Toasts

  • MEAL TYPE Breakfast/Brunch
  • PREPARATION 15 minutes
  • COOKING 30 minutes
  • SERVES 4

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Method

  • Preheat oven to 200oC. 
  • Puree chick peas with sufficient stock to make a spreadable paste, approx 1/3 cup.
  • Heat a non-stick frying pan and cook beef and onion until well browned. Add carrot, tomato, flour and spices and cook for 1 minute. Add the remaining stock and bring to the boil. Stir in the spinach leaves.
  • Divide the mixture between 4x500ml ovenproof bowls or ramekins. Make a deep hollow in the centre of each bowl and break an egg into the centre of each bowl. Bake for 20 minutes or until the eggs are cooked to your liking. 
  • Whilst the eggs are cooking, toast the bread and spread thickly with chick pea paste, then serve with the Tagines.

Ingredients

400g chickpeas, rinsed and drained
1 1/2 cups Campbell's Real Stock – Salt Reduced Beef
500g lean minced beef 
1 onion, finely diced
1 carrot, grated
1 Roma tomato, diced
1 tablespoon flour
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
2 cups baby spinach leaves
4 eggs
4 thick wholemeal bread slices

Handy Hint

Flavourful Roast Chicken

For a flavourful twist on an old favourite, Roast Chicken, simply brush the chicken with a mix of Campbell's Real Stock, crushed garlic and some lemon juice.

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