Spicy Baked Eggs with Tomatoes and Chickpeas
I love baked eggs! There's just something so satisfying and delicious about a perfectly cooked egg, with a runny yolk oozing into a rich tomato sauce...
This version uses chickpeas to bulk it up a bit and make it robust enough for a midweek supper. The flavours are bold and big with chorizo, harissa and a pinch of chilli flakes combining for a fiery and delicious kick. I serve mine simply with some crispy kale but feel free to serve with a chunk of crusty bread for dipping.
Spicy Baked Eggs with Tomatoes and Chickpeas
Serves 2
100g chorizo, chopped into small chunks
Heat the grill to high. Place a large ovenproof frying pan over a medium heat, then add the chorizo and cook until the oils are released.
Add the garlic and mushrooms and cook for 3-4 minutes until the garlic has softened but not browned. 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.
Simmer for 2 minutes, then transfer the pan to the hot grill and cook for 2-3 minutes until the egg whites are cooked but the yolks are still runny (keep an eye on it to make sure the eggs don’t overcook).
Remove the pan from the grill, season liberally with salt and pepper and then serve.
This version uses chickpeas to bulk it up a bit and make it robust enough for a midweek supper. The flavours are bold and big with chorizo, harissa and a pinch of chilli flakes combining for a fiery and delicious kick. I serve mine simply with some crispy kale but feel free to serve with a chunk of crusty bread for dipping.
Spicy Baked Eggs with Tomatoes and Chickpeas
Serves 2100g chorizo, chopped into small chunks
2 garlic cloves, finely chopped
100g mushrooms, sliced
400g tin chickpeas, drained and rinsed
2 tsp harissa paste
100g baby spinach
400g passata or tinned chopped tomatoes
pinch chilli flakes
4 medium free-range eggs
sea salt and freshly ground black pepper
Heat the grill to high. Place a large ovenproof frying pan over a medium heat, then add the chorizo and cook until the oils are released.
Add the garlic and mushrooms and cook for 3-4 minutes until the garlic has softened but not browned. 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.
Simmer for 2 minutes, then transfer the pan to the hot grill and cook for 2-3 minutes until the egg whites are cooked but the yolks are still runny (keep an eye on it to make sure the eggs don’t overcook).
Remove the pan from the grill, season liberally with salt and pepper and then serve.
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