BETA
Spinach, Chickpea & Baked Eggs
Eggs bake in a thick spinach, chickpea and tomato skillet, with toasted bread for the sauce.
50 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Eggs8 whole
- Canned chickpeas drained480 g
- Baby spinach200 g
- Onion1 whole
- Garlic3 cloves
- Canned crushed tomatoes600 g
- Olive oil2 tbsp
- Paprika1 tsp
- Dried oregano0.5 tsp
- Salt0.75 tsp
- Black pepper0.5 tsp
- Sourdough bread240 g
- Parsley15 g
Quantities describe recipe usage, not package sizes.
Allergen notes
Eggs and wheat. Check bread labels for other allergens.
Method
Prepare the pan
Heat oven to 190°C (375°F). Dice onion, mince garlic and chop parsley. Drain and rinse chickpeas, measuring 480 g drained. Use a wide 30 cm ovenproof skillet so the eggs can sit in a single layer.
Cook the sauce
Heat oil in the skillet over medium heat. Soften onion for 7 minutes. Add garlic, paprika and oregano for 30 seconds. Add tomatoes, chickpeas, salt and pepper, then simmer uncovered for 10 minutes, stirring occasionally.
Wilt the spinach
Add spinach in handfuls and stir for 2–3 minutes until wilted. Make eight hollows in the hot sauce. Crack each egg into a small cup first, then slide into a hollow. Wash hands after handling shells.
Bake until set
Carefully transfer the skillet to the oven. Bake for 14–20 minutes, until whites and yolks are set and the egg mixture reaches 74°C (165°F) on a clean thermometer. Check the central eggs and continue baking if needed; timing varies with egg size and pan depth.
Toast and serve
During the last few minutes, slice and toast the bread in a toaster. Use oven mitts to remove the skillet and keep its hot handle covered. Scatter parsley over the eggs and serve two eggs with chickpea sauce and toast per person.
Start with hot sauce before adding eggs so they cook evenly. Keep the yolks fully set for the stated safety target.
Ratings & comments
Loading reviews…