| Prep Time | 5min |
| Cook Time | 30min |
| Servings |
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Ingredients
- 1 tsp Cumin Seeds
- 1 tsp Paprika
- 2 tbsp oil Rice Bran
- 2 garlic cloves crushed
- 1 Brown Onion chopped
- 1/2 bok choy chopped
- 400 g canned chickpeas 1can
- 400 g tinned tomatoes 1can
- 1 cup Water
- 4 Eggs
Ingredients
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Instructions
- Cook cumin seeds and paprika on a medium heat in a large frypan for 1min. Add oil and garlic and cook for further 1min, until fragrant.
- Add onion and cook until softened. Add chickpeas, tomatoes and water; bring to the boil. Reduce heat, add bok choy and simmer until liquid thickens slightly.
- Use a spoon to make 4 wells in the mixture, crack 1 egg into each well. Cook covered with a lid or al-foil until whites are cooked.
- Serve hot, or pack up for work breakfasts and re-heat as needed.
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