Brunch Tagine with eggs and chickpea toasts_3Brunch Tagine with eggs and chickpea toasts_3 Brunch Tagine with eggs and chickpea toasts_3

Brunch Tagine with Eggs & Chickpea Toast

  • Serves 4
  • Preparation Time 15MINS
  • Cook Time 30MINS

400g can chickpeas, rinsed and drained

250ml (1cup) Campbells Real Stock- Beef

500g lean minced beef

1 onion, finely diced

1 carrot, grated

1 tomato, diced

1 tbs flour

2 tsp ground cumin

1 tsp ground turmeric

4 eggs

4 thick bread slices

STEP 1 Preheat oven 180C.

STEP 2 Puree chickpeas with 1/3 of a cup of Campbells Real Stock to make a spreadable paste.

STEP 3 Heat a non-stick frying pan and cook beef and onion until well browned, add carrot, tomato, cook for a further minute then add flour and spices and cook for 1 minute. Add the remaining Campbells Real Stock and bring to the boil.

STEP 4 Divide the mixture between 4 x of a cup of ovenproof bowls or ramekins. Make a deep hollow in the centre of each bowl and break and egg into the centre. Bake for 20 minutes, or until egg is cooked to your liking.

STEP 5 Whilst the eggs are cooking, toast the bread and spread thickly with chickpea paste, then serve with the tagines. 6. Serve with baby spinach salad.