Chickpea and spinach baked eggs recipe

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 332 calories / serving
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This easy baked eggs recipe makes a fantastic easy supper or brunch dish. The perfect recipe to use up storecupboard staples like tinned chickpeas and tomatoes, it's simple to make and can be on the table in under an hour. 

  1. Preheat the oven to gas 5, 190°C, fan 170°C. 
  2. In a large, ovenproof frying pan (about 25cm in diameter) heat the oil over a low-medium heat. Add the onion and cook, stirring often, for 15 minutes, until soft and sweet, but only lightly browned.
  3. Add the sliced garlic and cook for a further minute. Stir in the cumin, paprika and cayenne, cooking for a few seconds before adding the plum tomatoes and their juices. Season, turn the heat up a notch and simmer for about 5 minutes, breaking the tomatoes down with the back of the spoon. Add the chickpeas and simmer for 5 minutes more, until thickened. Stir in the spinach and immediately, make four hollows in the sauce using the back of a wooden spoon. 
  4. Crack an egg into each well and carefully slide the pan into the oven. Bake until the eggs are just set, about 8 minutes. Scatter with feta, if using, and serve with crusty bread.

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  • Ingredients

  • 2 tbsp olive oil
  • 1 onion, halved and finely sliced
  • 2 garlic cloves, finely sliced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • pinch of cayenne pepper
  • 2 x 400g tins plum tomatoes in juice
  • 1 x 400g tin chickpeas, drained
  • 300g (10oz) spinach leaves
  • 4 eggs
  • 100g (3 1/2 oz) feta, crumbled (optional)
  • crusty bread, to serve
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  • Energy 1386kj 332kcal 17%
  • Fat 19.9g 28%
  • Saturates 6.2g 31%
  • Sugars 9.6g 11%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 20.6g Protein 20.4g Fibre 7.7g


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