| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | 2 |
| Cuisine | Lebanese |
| Diet | High-protein |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
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.
2
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.
3
Scatter over the coriander and serve immediately with Greek yoghurt and poppadoms on the side.
