A fun Asian spin on this typical Mexican dish. Delicious as a cosy meal on a cold winter’s eve.

Serves: 4
Difficulty: easy
Preparation time: 20 minutes
Cooking time: 25 minutes

1 Tbsp (15 ml) olive oil
½ (60 g) medium onion, finely chopped
1 tsp (5 ml) garlic, finely chopped
1 tsp (5 ml) ginger, finely grated
3 Tbsp (45 ml / 45 g) Thai green curry paste
1 Tbsp (15 ml) tomato paste
2 green chillies, kept whole
1 (400 g) tin chopped tomatoes
½ tin (200 ml) coconut milk
½ can (200 g) chickpeas, drained
1 tsp (5 ml) honey
1 tsp (5 ml) vinegar
500 g (1 bag) Findus Wok Classic
salt and pepper
4 large eggs

To Serve
Basmati rice
1 large avocado, diced
2 tsp (10 ml) sesame seeds
handful coriander leaves, chopped
handful beetroot sprouts

Heat the oil in a saucepan over medium heat. Add the onions, garlic and ginger and sauté for 2 minutes. Stir in the curry paste, tomato paste, whole chillies, chopped tomatoes, coconut milk, chickpeas, honey and vinegar. Simmer for 10 minutes. Add the Findus Wok Classic and simmer for 5 minutes. Season lightly. Carefully break in the eggs, without breaking the yolks. Cover with a lid and simmer for 6-8 minutes until the whites are set and the yolks are still soft. Discard the whole chillies.

Serve over Basmati rice and top with the avocado, sesame seeds, coriander and beetroot sprouts.

TIP: To save time, prepare everything, except for the eggs the night before. Simply heat the curry base when needed, add the eggs and cook for 6-8 minutes.

Beetroot sprouts have a beautiful colour but can easily be replaced with onion sprouts or finely chopped red onion or spring onion.