المكونات
- Sharwood's Tikka Masala Curry Sauce 210g
- Spinneysfood Chickpeas, drained and rinsed 400g
- Spinneysfood Organic Free-Range Eggs 2
- Spinneysfood Fresh Coriander, finely chopped To serve
- Spinneysfood Greek Yoghurt To serve
- Sharwood’s Low Fat Plain Poppadoms To serve
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Tikka masala shakshouka
Lebanese 15 Mins Prep · 5 Mins Cook
- Heat the tikka masala sauce in a wide frying pan (or two small individual pans) over a medium heat. Add the chickpeas and stir to combine.
- Make two wells in the sauce and carefully crack an egg into each. Cover with a lid and cook for 5 minutes, or until the whites are just set and the yolks remain runny.
- Scatter over the coriander and serve immediately with Greek yoghurt and poppadoms on the side.