Middle Eastern Chickpea
Breakfast Bake
Serves 2
Ingredients
4 eggs
1 can chickpeas
1 handful baby spinach
10- 15 cherry tomatoes
1/2 red chilli
1 tbsp olive oil
1/4 tsp ground cumin
1/4 tsp paprika
1/2 red onion
4 garlic cloves
Method
Ideally use an iron pan for this but if you don’t have one then use a pan with a metal handle, avoid wooden or rubber as it needs to go in the oven.
Pre heat the oven to 200 degrees C. Dice up the onion, chilli and garlic and place in a pan on a medium heat with the olive oil. Fry until onion starts to soften then season well and add the spices. Drain the can of chickpeas and add to the pan, followed by the baby spinach and stir through. Chop the tomatoes in half and add to the pan too. Using a large spoon, make 4 holes around the edges and crack the eggs into the holes. Season again with salt and pepper then place into the oven for 15 minutes or until the white has sealed over on the eggs. Remove from the oven and serve with crusty sour dough bread.