Serves : 4

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients:

1 x 310g can chickpeas, rinsed and drained

1 ½ cups Campbell’s Real Stock –  Salt Reduced Beef

500g lean beef mince

1 onion, finely diced

1 carrot, coarsely grated

1 Roma tomato, diced

1 tbsp flour

2 tsp ground cumin

1/2 tsp ground turmeric

2 cups baby spinach leaves

4 eggs

4 slices wholemeal bread stick

Method:

1. Preheat oven to 200^oC.
2. Puree chick peas with sufficient stock to make a spreadable paste, approx ¼ cup.
3. Heat a non-stick frying pan and cook beef and onion until well browned.
4. Add carrot, tomato, flour and spices and cook for 1 minute.
5. Add  remaining stock and bring to the boil, stirring, then cook until just thickened. Stir in the spinach leaves.
6. Divide mince mixture between 4 x 500ml ovenproof bowls or ramekins.  Make a deep hollow in the centre of the mince mixture and break an egg into the centre of each bowl.  Bake for 20 minutes or until the eggs are cooked to your liking.
7. Whilst the eggs are cooking, toast the bread and spread thickly with chick pea paste, then serve with the Tagines.

Nutritional Information per Serve: Energy 1549kJ, Protein 39g, Fat 14g, Saturated Fat 5.2g, Carbohydrate 20g Fibre 4.3g, Sodium 670mg

Recipe and image kindly provided by Campbell Arnotts, visit their website for more delicious recipes