Spiced Chickpea Ragout with Sunny-Side Poached Eggs

1. Sauté Start

In a non-stick sauté pan, heat the rapeseed oil over medium-high heat. Add the chopped garlic, diced yellow bell pepper, chopped red chili, and the white parts of the spring onions. Sauté the mixture for 5 minutes, stirring occasionally.

2. Boil Prep

Place a large pan of water over high heat and bring to a rolling boil for the poached eggs.

3. Spice Infusion

To the sauté pan, sprinkle in the ground cumin, ground coriander, and turmeric. Add the tomato wedges and the majority of the chopped fresh coriander (cilantro), saving some for garnish. Toss in the drained chickpeas. Stir well and cook for an additional 1-2 minutes.

4. Simmer & Thicken

Stir the reduced-salt bouillon powder into the pan, adding just enough of the reserved chickpea liquid to create a moist but not overly soupy consistency. Reduce the heat to low and let the mixture simmer gently.

5. Egg Poach

Once the water is at a full boil, carefully crack the eggs into the water one at a time. Poach the eggs for 2 minutes or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon to drain excess water.

6. Final Flair

Stir the sliced green tops of the spring onions into the chickpea mixture. Using a fork or potato masher, lightly crush a few chickpeas to thicken the ragout slightly. Divide the chickpea ragout onto plates.

7. Egg Topping

Place a poached egg on top of each serving of the chickpea ragout. Garnish with a sprinkling of the reserved chopped fresh coriander and a dusting of extra ground cumin, if desired.