Ingredients
- 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
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
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.