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Chickpea and spinach baked eggs recipe

Chickpea and spinach baked eggs recipe

21 ratings

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. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 332 calories / serving
  • Vegetarian


  • 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
  • 400g tin chickpeas, drained
  • 300g spinach leaves
  • 4 eggs
  • 100g feta, crumbled (optional)
  • crusty bread, to serve
If you don't have plum tomatoes, use a tin of chopped tomatoes instead

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    6g 31%
  • Sugars

    10g 11%
  • Salt

    1.9g 32%

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


  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 mins, 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 mins, breaking the tomatoes down with the back of the spoon. Add the chickpeas and simmer for 5 mins 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 mins. Scatter with feta, if using, and serve with crusty bread.

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