recipe of ultimate Tomato and chickpea ragout with crumbed eggs

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and chickpea ragout with crumbed eggs. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and chickpea ragout with crumbed eggs is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and chickpea ragout with crumbed eggs is something that I’ve loved my entire life.

Table of Contents


  • 7 eggs
  • 100g (2 cups) panko breadcrumbs
  • 75g (1/2 cup) plain flour
  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 2 long fresh red chillies, seeded, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans crushed tomatoes
  • 125ml (1/2 cup) water
  • Pinch of caster sugar
  • 2 x 400g cans chickpeas, rinsed, drained
  • Vegetable oil, to shallow-fry
  • 180g ctn Persian feta, drained, crumbled
  • Rocket leaves, to serve
  • Olive bread, to serve


  • Step 1
    Bring a large saucepan of water to the boil over medium heat. Crack 3 eggs into separate small bowls or cups. Carefully slide the eggs into the water. Cook for 3 minutes or until whites are opaque and just firm. Use a slotted spoon to transfer the eggs to a large bowl of iced water to refresh, then transfer to a plate lined with paper towel. Repeat with 3 of the remaining eggs.
  • Step 2
    Lightly whisk remaining egg in a bowl. Place breadcrumbs and flour in separate shallow bowls. Dust 1 egg in flour. Shake off excess. Dip in whisked egg, then in breadcrumbs, pressing lightly to coat. Repeat with remaining eggs. Transfer to a lined plate. Place in the fridge for 20 minutes to chill.
  • Step 3
    Meanwhile, heat the olive oil in a large frying pan over medium-low heat. Stir in the onion for 8 minutes or until very soft. Stir in chilli and garlic for 3 minutes or until aromatic. Add tomato, water and sugar. Simmer for 5 minutes or until mixture thickens slightly. Add the chickpeas and simmer, stirring occasionally, for 10 minutes or until the mixture thickens. Season.
  • Step 4
    Add vegetable oil to a large, deep frying pan to come 4cm up the side of the pan. Heat over medium-high heat. Cook eggs for 1 minute each side or until crisp and golden. Transfer to a plate lined with paper towel. (See note).
  • Step 5
    Divide the chickpea mixture among bowls. Top with eggs. Sprinkle with feta and rocket. Serve with the olive bread.

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