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Braised chick peas & poached egg
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1½ tbsp olive oil
200g frozen Cooks’ Ingredients Soffritto Mix
75g cavolo nero, stems and leaves separated
2 rosemary sprigs
400g can essential Chick Peas, drained and rinsed
300ml fresh Cooks’ Ingredients Vegetable Stock
2 essential Free Range Brown Eggs
Squeeze of lemon juice
1. Heat the oil in a large sauté pan or casserole dish over a medium heat. Add the frozen soffritto, chopped cavolo nero stems and rosemary, season and fry for 10-12 minutes, stirring occasionally, until soft and just turning golden.
2. Stir in the chick peas and stock then mash roughly with a potato masher (leave about ½ of the chick peas whole). Simmer for 2 minutes, then fold in the cavolo nero leaves and simmer for 2 minutes more until wilted. Meanwhile poach the eggs in a separate pan of barely simmering water for 3-4 minutes, or until the white has set.
3. Discard the rosemary sprigs from the chick peas, check the seasoning and add a squeeze of lemon juice. Divide between 2 shallow bowls and top each with a poached egg.
Typical values per serving:
2 of your 5 a day; source of fibre; low in saturated fat.
This recipe was first published in September 2018.