Spicy baked eggs with tomatoes and chickpeas

Dr Rupy Aujla’s baked eggs recipe uses fibre-rich chickpeas to keep you feeling full and is spiked with harissa paste for an extra fiery kick. It’s a wonderful brunch dish for the weekend or even as a quick weeknight dinner.

Ingredients

• 3 tbsp extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 2 fresh thyme sprigs, leaves stripped
• 210g tin chickpeas, drained and rinsed
• 2 tsp harissa paste
• 100g young leaf spinach
• 200g passata or tinned chopped tomatoes
• 1 tsp chilli flakes
• 2 medium free-range eggs
• 1 tsp sumac

Method

1. Heat the grill to medium. Heat 2 tbsp of the oil in a large ovenproof frying pan over a medium heat, then add the garlic and thyme and cook for 3-4 minutes until the garlic has softened but not browned.
2. Add the chickpeas and harissa paste and cook for 2 minutes, then stir in the spinach, passata or chopped tomatoes and chilli flakes and bring to a simmer. Once the mixture starts to simmer, carefully crack the eggs over it so they sit neatly on top.

For full intructions : www.deliciousmagazine.co.uk

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