Brunch tagine with eggs and chickpea toast

Serves: 4
Preparation Time: 15
Cooking Time: 30


  • 400g can chickpeas, rinsed and drained
  • 250ml (1cup) Campbell’s 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


  1. Preheat oven 180°C.

  2. Puree chickpeas with 1/3 of a cup of Campbell’s Real Stock to make a spreadable paste.

  3. Heat a non-stick frying pan and cook beef and onion until well browned, add carrot, tomato.

  4. Cook for a further minute then add flour and spices and cook for 1 minute. Add the remaining Campbell’s Real Stock and bring to the boil.

  5. Divide the mixture between 4 x ¾ 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.

  6. Whilst the eggs are cooking, toast the bread and spread thickly with chickpea paste, then serve with the tagines.

  7. Serve with baby spinach salad.


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