3 tsp, mild
dried chilli flakes
½ tsp, (optional)
125 g, fozen diced variety
1 medium, finely chopped
canned diced tomatoes
400 g, (1 x 400g can)
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x 400g can)
baby spinach leaves
120 g, cut into 2cm pieces
1 medium, in wedges
- Heat oil in a large non-stick frying pan over medium-high heat. Cook curry powder and chilli flakes, stirring, for 30 seconds or until fragrant. Add onion and capsicum and cook, stirring, for 3–4 minutes or until softened. Add tomatoes, chickpeas and spinach and season with salt and pepper. Cook, stirring, for 1 minute or until spinach has wilted.
- Using a large spoon, make 4 shallow indents in tomato mixture. Carefully crack 1 egg into each indent and sprinkle with paneer. Reduce heat to medium and cook, covered, for 6–8 minutes or until eggs are cooked to your liking.
- Sprinkle with coriander and serve with lemon wedges.