Spicy baked eggs with tomatoes and chickpeas

Spicy baked eggs with tomatoes and chickpeas
  • Serves icon Serves 2
  • Time icon 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.

Or, how about this shakshuka recipe with broad beans and labneh? Find more vegetarian brunch dishes here.

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

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

  1. 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.
  2. 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.
  3. 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).
  4. Remove the pan from the grill, drizzle the top with the remaining olive oil, sprinkle with the sumac and season with salt and pepper.

delicious. tips

  1. If you’re not cooking for vegetarians try adding sliced chorizo in step 1 and fry it with the garlic.

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