Spiced Chickpeas and Silverbeet with Eggs and Minted Yoghurt
Course: DinnerCuisine: BakingDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
2 tablespoons olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
0.5 cup thick Greek style yoghurt
0.5 teaspoon salt
1 tablespoon chopped mint leaves
0.25 teaspoon cayenne pepper
1 teaspoon ground cumin
0.25 teaspoon ground turmeric
400 can can chickpeas, drained and rinsed
1 1 tablespooon tomato paste
salt and freshly ground black pepper
250 g silverbeet, roughly chopped
4 eggs
Directions
- Heat the oil in a large frying pan and gently cook the onion and garlic for 10 minutes until the onion starts to soften.
- At the same time mix the yoghurt, salt and mint together in a small bowl and set aside.
- Add the cayenne pepper, cumin and turmeric to the pan along with the chickpeas. And tomato paste. Season with salt and pepper.
- Add the silverbeet to the pan and cook for 10 minutes until the silver beet is tender.
- Break the eggs into the pan and cook until the whites are opaque but the yolks still runny. Serve at once, drizzled with minted yoghurt.
Notes
- Tip: If you prefer or have spinach to use instead of silver beet, then you can substitute it, but just cook it for a little less time.
- Serves 4 for $11