A one dish recipe from ” Mob Veggie” by Ben Lebus.
Ingredients
- 2 onions
- 2 red bell peppers
- 2 garlic cloves
- fresh coriander
- 1 tbsp tomato puree
- 1 1/2 tsps paprika
- 1 1/2 ground cumin
- 1 1/2 hot chilli powder
- 2 x 400 g tins tomatoes
- 1 x 400g tin chickpeas
- 8 eggs
- sourdough bread
- 1 lemon
- vegetable oil
- salt and pepper
Servings:
Instructions
- Chop the onions, peppers and garlic cloves. Finely chop some coriander.
- Heat a large frying pan and add a glug of oil. Tip in the chopped vegetables and saute for 5 minutes, stirring often, or until the vegetables are softened.
- Add the tomato puree, some salt and pepper, parika, cumin and chilli powder together with a handfulof chopped coriander. Fry for 3 minutes, stirring often and letting the spices release their flavours.
- Add the tomatoes to the pan. Drain and rinse the chickpeas and tip in. Simmer for 10 minutes on low.
- Make little hollows in the sauce and break in the eggs. Cover and cook until the eggs are just cooked through.
- Toast the sourdough to serve alongside. Finish with a squeeze of lemon and the remaining chopped coriander.,
Share this Recipe
Powered byWP Ultimate Recipe