Ingredients
Method
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Oil 20 ml
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Onion diced 150 g
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Mushrooms mixed sliced 150 g
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Fennel sliced 50 g
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Pumpkin, diced 200 g
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Capsicum, diced 80 g
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Beans canned mixed 900 g
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Raisons 80 g
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Dates pitted chopped 80 g
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Chickpeas 200 g
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White wine 200 ml
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Eggs 30 x
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Garnish
Preparation
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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.
