Spicy baked eggs with tomatoes and chickpeas

Easy
March 2018

Easy
March 2018

Serves 2
Hands-on time 15 min

Dr Rupy Aujla’s baked eggs recipe uses fibre-rich chickpeas to keep you feeling full and is spiked with harissa paste for an extra fiery kick. It’s a wonderful brunch dish for the weekend or even as a quick weeknight dinner.

Vegetarian

Nutrition: per serving

Calories: 313kcals
Fat: 23.1g (4.1g saturated)
Protein: 10.4g
Carbohydrates: 14.9g (3.9g sugars)
Fibre: 2.1g
Salt: 1g

Nutrition: per serving

Calories: 313kcals
Fat: 23.1g (4.1g saturated)
Protein: 10.4g
Carbohydrates: 14.9g (3.9g sugars)
Fibre: 2.1g
Salt: 1g

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Ingredients

3 tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
2 fresh thyme sprigs, leaves stripped
210g tin chickpeas, drained and rinsed
2 tsp harissa paste
100g young leaf spinach
200g passata or tinned chopped tomatoes
1 tsp chilli flakes
2 medium free-range eggs
1 tsp sumac

3 tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
2 fresh thyme sprigs, leaves stripped
210g tin chickpeas, drained and rinsed
2 tsp harissa paste
100g young leaf spinach
200g passata or tinned chopped tomatoes
1 tsp chilli flakes
2 medium free-range eggs
1 tsp sumac

Method

Heat the grill to medium. Heat 2 tbsp of the oil in a large ovenproof frying pan over a medium heat, then add the garlic and thyme and cook for 3-4 minutes until the garlic has softened but not browned.
Add the chickpeas and harissa paste and cook for 2 minutes, then stir in the spinach, passata or chopped tomatoes and chilli flakes and bring to a simmer. Once the mixture starts to simmer, carefully crack the eggs over it so they sit neatly on top.
Simmer for 2 minutes, then transfer the pan to the hot grill and cook for 2-3 minutes until the egg whites are cooked but the yolks are still runny (keep an eye on it to make sure the eggs don’t overcook).
Remove the pan from the grill, drizzle the top with the remaining olive oil, sprinkle with the sumac and season with salt and pepper.

Method

Heat the grill to medium. Heat 2 tbsp of the oil in a large ovenproof frying pan over a medium heat, then add the garlic and thyme and cook for 3-4 minutes until the garlic has softened but not browned.
Add the chickpeas and harissa paste and cook for 2 minutes, then stir in the spinach, passata or chopped tomatoes and chilli flakes and bring to a simmer. Once the mixture starts to simmer, carefully crack the eggs over it so they sit neatly on top.
Simmer for 2 minutes, then transfer the pan to the hot grill and cook for 2-3 minutes until the egg whites are cooked but the yolks are still runny (keep an eye on it to make sure the eggs don’t overcook).
Remove the pan from the grill, drizzle the top with the remaining olive oil, sprinkle with the sumac and season with salt and pepper.