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  1. 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 Gluten Free Sauce and garnish.