Baked Benny
Bake your Benny this season!!
Ingredients
Method
-
Oil 20 ml
-
Onion diced 150 g
-
Mushrooms mixed sliced 150 g
-
Fennel sliced 50 g
-
Pumpkin, diced 200 g
-
Capsicum, diced 80 g
-
Beans canned mixed 900 g
-
Raisons 80 g
-
Dates pitted chopped 80 g
-
Chickpeas 200 g
-
White wine 200 ml
-
Eggs 30 x
-
Garnish
Preparation
-
Method
- In a heavy based pot, heat oil. Sauté the onions, mushrooms and fennel until just coloured. Then add in the pumpkin and capsicum. Fry until all starting to colour.
- Add in the mixed beans, raisons, dates and chickpeas. Pour in the white wine and allow to reduce by half.
- Add the Knorr Moroccan Sauce. Bring the mix to a slow simmer.
- To bake, ladle a portion of the mix into an oven proof serving dish of your choice. Add eggs and bake in the oven at 180 degrees for around 20 minutes.
- Remove from oven once the eggs are cooked. Top with Knorr Hollandaise Sauce and garnish.
