Spicy baked eggs with tomatoes and chickpeas
- Published: 8 Jul 18
- Updated: 26 May 25
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.
Or, how about this shakshuka recipe with broad beans and labneh? Find more vegetarian brunch dishes here.
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
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.
- Recipe from March 2018 Issue
Nutrition
- Calories
- 313kcals
- Fat
- 23.1g (4.1g saturated)
- Protein
- 10.4g
- Carbohydrates
- 14.9g (3.9g sugars)
- Fibre
- 2.1g
- Salt
- 1g
delicious. tips
If you’re not cooking for vegetarians try adding sliced chorizo in step 1 and fry it with the garlic.
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This is the absolute bomb of a breakfast! It is so incredibly delicious. I made it for the first time about a month ago, and now I’m completely addicted to it, making it a couple of times a week. I don’t put mine in the oven, just finish everything up on the stovetop, and it has worked great for me. I also use fire roasted canned tomatoes to add a little extra depth. Seriously scrumptious dish!
So delighted that this recipe has become a favourite! Thanks for the tip on fire-roasted canned tomatoes – they sound delicious.
Ouoooo, that looks delicious! making me hungry :)