Ingredients
Method
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Oil 20.0 ml
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Onion diced 150.0 g
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Mushrooms mixed sliced 150.0 g
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Fennel sliced 50.0 g
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Pumpkin, diced 200.0 g
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Capsicum, diced 80.0 g
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Beans canned mixed 900.0 g
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Raisons 80.0 g
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Dates pitted chopped 80.0 g
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Chickpeas 200.0 g
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White wine 200.0 ml
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Eggs 30.0 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 Gluten Free Sauce and garnish.
