Baked eggs with chickpeas, tomato and basil

The great thing about eggs is they don’t need to be confined to breakfast. Dinner, snack time or lunch, eggs are one versatile and affordable ingredient and it’s probably why I utilise them in my cooking so often. Although I made this meal for breakfast, it can just as easily be eaten for lunch or dinner. It’s quick, easy, cheap and most importantly; tasty and filling. It’s also very adaptable, for example, feel free to add some grilled chorizo/bacon or replace the chickpeas with lentils. Think of this as an easy base recipe, adapt and modify as you see fit, but even just as it is, it’s delightful.

This meal forms part of a goal I set for myself this year to cook more vegetarian meals. I am trying to diversify my cooking style and in doing so, challenge myself to cook in ways I wouldn’t normally (I wrote about this is my first post for 2016). I love how fresh and healthy this meal is, plus it comes with a good dose of protein by using eggs (so you’ll stay fuller for longer).

Serves 4

Baked eggs for breakfast, lunch or dinner

Baked eggs for breakfast, lunch or dinner

The list:

1/2 brown onion, roughly chopped
2 garlic cloves, crushed
1 red chilli, finely sliced (keep the seeds in if you like it hot)
1 can chickpeas (roughly 400g), drained and rinsed
1 can tinned tomatoes (400g)
4 eggs
1 Tbs tomato paste
Large handful of cherry tomatoes, cut in half
Handful of basil, shredded
1 tsp dried oregano
Salt and pepper
Olive oil
4 slices of bread, to serve

The method:

  1. Preheat oven to 160ºC
  2. Into a large fry-pan (which is able to go into an oven), heat 3 tablespoons of olive oil and fry onion, garlic and chilli until softened
  3. Add tomato puree and oregano and stir for a minute, then add the chickpeas, can of tinned tomatoes and half of your basil and stir until well combined and the mixture is hot. Using the back of your spoon, gently crush some of the chickpeas to thicken the mixture. Add your cherry tomatoes and season to taste
  4. Once the mixture is hot, create four wells to contain your eggs. Gently crack an egg into each well. Place fry-pan into your oven and bake for roughly 6 minutes, you can check your eggs by gently touching them and cook to your desired level of gooey-ness (I personally like them runny)
  5. While the eggs are baking, toast your slices of bread, then rub with a peeled garlic clove to flavour
  6. To serve, sprinkle over the other half of your basil, then place a large spoonful of the baked eggs mixture (one egg per person) onto the bread and season to taste

Enjoy!

Baked eggs make a tasty and filling meal, add back or chorizo if you want a meaty hit

Baked eggs make a tasty and filling meal, add back or chorizo if you want a meaty hit

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