Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons tandoori paste
- 2tablespoons coriander
- 1 Lebanese cucumber
- 1 small brown onion
- 1 zucchini
- 400grams no added salt chickpeas, rinsed
- 400grams diced tomatoes
- 1/4 cup Greek-style yoghurt
- 4 mini naan breads
- 4 free range eggs
- 1teaspoons brown sugar
- 1tablespoons vegetable oil
Nutrition per serving
2120kJ / 508Cal
2120 Kilojoules or 508 Calories
24% of daily energy intake*
Protein
20.6grams
Fat
18.0grams
Carbs
49.5grams
Sugars
12.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine tandoori paste and oil in a frying pan over high heat. Add onion, zucchini and 1 tsp salt and cook for 5 minutes or until onion softens. Add chickpeas and sugar and stir to coat. Add tomatoes and bring mixture to the boil, then reduce heat to medium and cook, without stirring, for 6-8 minutes or until reduced slightly.
Step 2 of 3
Using a spoon, make 4 indents in the sauce and crack an egg into each. Cover pan and cook for 5 minutes or until eggs are just cooked through or to your liking. Remove from heat and stand for 5 minutes.
Step 3 of 3
Meanwhile, combine yoghurt, chopped coriander and cucumber. Spoon over eggs and scatter over extra coriander. Serve with naan.
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