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    Braised chick peas & poached egg

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    *mandatory

    Braised chick peas & poached egg

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2

    Ingredients

    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
     

    Method

    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.
     

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