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15 minutes

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1 hour

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Chickpea recipes

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Great value

Baked tuna-and-egg savoury tarts

35-40 minutes

Baked tuna-and-egg savoury tarts

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35-40 minutes

Ingredients

2 x 170 g Woolworths chunk light-meat tuna in brine cans, drained
sea salt and freshly ground black pepper, to taste
250 g bacon, roughly chopped
2 T olive oil
5 free-range eggs
2 cups cream
30 g parsley, roughly chopped

Method

Preheat the oven to 180°C. Mix the eggs, cream, parsley and tuna in a large mixing bowl and season to taste.

Add half the bacon, reserving the other half. Fill 6 individual ovenproof bowls (or tuna cans) with a cup of mixture and bake for 30–40 minutes, or until the egg has set.

Fry the remaining bacon in the olive oil until crispy and sprinkle over the cooked savoury tarts.

Spinach lasagne

Kung pao chicken

Durban fish curry

Sole with burnt butter, nori and fried capers

Asian duck with bulgur wheat and red quinoa salad

Pan-fried soles with parsley pesto and lemon-cream pasta

Jewelled cauliflower rice tossed with spring onion, radishes and pomegranates

Parsnip rostis with sour cream

Spinach risotto

Home-made garlic-and-herb baguette

Spicy chicken livers on toast

Peri-peri chicken

Pot-roasted chicken with tender vegetables

Lentil soup with chickpeas and lamb meatballs

Baked tuna-and-egg savoury tarts

Baked tuna-and-egg savoury tarts

Ingredients

Method