Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Korma Style Paste(ContainsMustard)
Finely Chopped Tomatoes
Vegetable Stock Powder(ContainsCelery)
Greek Style Natural Yoghurt(ContainsMilk)
Naan(ContainsMilk, Gluten, Soya)
Preheat your oven to 180°C. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Drain and rinse the chickpeas in a sieve.
Heat a drizzle of oil in a large saucepan over medium heat. Once hot, add the onion and cook, stirring occasionally, until soft and golden, 8-10 mins. Once the onion is cooked korma paste, ground cumin and half the garlic. Cook, stirring, for 1 minute. Add the chopped tomatoes with the vegetable stock powder and a splash of water. Add the chickpeas, half of the nigella seeds, half the mango chutney and season with salt and pepper. Add a pinch of sugar if you have some. Simmer until thickened, 8-10 mins.
Once thickened, tip the tomato mixture into a wide baking dish and make a well with the back of a spoon for each egg (2 eggs per person). Crack an egg into a small bowl and tip into one of the wells. Repeat with the remaining eggs then scatter over the remaining nigella seeds. Bake on the middle shelf, until the eggs are cooked to your liking, 15-20 mins.
Meanwhile, pop the yoghurt into a small bowl and add the remaining mango chutney. Season with salt and pepper, stir and set aside. Pop half the coriander, remaining garlic and oil (see ingredients for amount) into a small bowl. Stir and season with salt and pepper.
Pop the naans on a baking tray, then evenly spread the coriander garlic oil onto the naans with a back of a spoon, set aside. About 4 mins before the eggs are cooked, pop the naans onto a baking tray and bake until warmed through, 3-4 mins.
Divide the baked eggs between plates and scatter over the remaining coriander. Serve with the naans and yoghurt alongside. Enjoy!