Serves 4, as light meal

baked-edd-chickpea-spinach

Ingredients:

  • 1 can of precooked chickpeas (or you can soak 1 cup dried chickpeas overnight & simmer for 1 hour)
  • ¼ cup olive oil
  • 1 onion, thinly sliced
  • 4 cloves of garlic, thinly sliced
  • 1 tsp smoked sweet paprika
  • 1 tsp ground cumin
  • 400g canned whole tomatoes
  • 180g baby English spinach
  • 6 eggs

 

Method:

  • Preheat oven to 180°C
  • Heat olive oil in saucepan & add onion & garlic & sauté over low-medium heat until carmelised (8-10 mins).
  • Add spices, sauté until fragrant (1 min), then add tomatoes, breaking them up with a wooden spoon.
  • Stir through chickpeas & 250ml of water, simmer until thick (8-10 mins), then season to taste & stir through spinach.
  • Transfer chickpea mixture into a shallow 4 litre-capacity ovenproof dish. Make either 4 or 6 indents & crack an egg into each, then bake until eggs are just set (15-20 mins).
  • Serve while still warm. Enjoy!