3 tablespoons chopped coriander leaves, plus extra for garnish
In a large heavy-based pan, heat the cooking oil. Chop the bacon into 1cm slices and fry in
the pan until crispy. Drain the bacon on paper towels. Tip out any remaining oils. Add the
Urban Appetite Tomato and Sweet Tandoori Sauté Sauce, chickpeas, smoked fish and bacon.
Simmer for around 5 minutes stirring occasionally to infuse the flavours. Remove from the
heat and stir in the chopped coriander.
To serve, either clean the sides of the pan or transfer the ragout to a warm serving dish. Top
with the egg quarters and some extra chopped coriander.
