Brunch Tagine with Eggs

Serves: 4
Preparation Time: 15
Cooking Time: 30


  • 1 x 310g can chickpeas, rinsed and drained
  • 1 x 375ml pack Campbell's Real Stock – 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


  1. Preheat oven to 200°C.

  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.


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