- 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 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.