This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
Eggs gently poached in a rich, smoky tomato and pepper sauce, loaded with chickpeas and spinach. It's the ultimate one-pan brunch that's just as good for dinner. Grab a spoon and dive in!
1.
Heat the oil in a large, deep frying pan over a medium heat. Cook the onion and peppers for 8 minutes until soft.
2.
Stir in the chilli flakes, garlic powder and herbs, and cook for 1 minute.
3.
Add the tomatoes, chickpeas and a pinch of salt and pepper. Simmer for 10 minutes until thickened.
4.
Stir in the spinach until wilted.
5.
Make 8 small wells in the sauce and crack an egg into each.
6.
Cover and cook for 6–8 minutes, until the whites are set and the yolks are still runny. Cook a little longer if you prefer firmer yolks.
7.
Serve straight from the pan.
8.
9.
10.
11.
12.
Storage information
The eggs are best eaten straight away. You can make the sauce ahead and refrigerate it for up to 3 days, or freeze it for up to 3 months. Reheat it until bubbling, then add the eggs fresh.
Tip
If not everyone in your household is low carb, you can offer them bread as a delicious option to scoop their eggs.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript