Baked eggs with chickpeas and spinach
Nestling eggs in a baking dish with other ingredients is a beautiful way to cook them as they will take on all the flavours. You’ll need to begin this recipe a day ahead.
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Serves
6
Cooking Time
Prep time 20 mins, cook 1 hr 45 mins (plus soaking)
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210 gm
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(1 cup) dried chickpeas, soaked in cold water overnight
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60 ml
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(¼ cup) olive oil
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1
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onion, thinly sliced
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4
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garlic cloves, thinly sliced
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1 tbsp
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each of smoked sweet paprika and ground cumin
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400 gm
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canned whole tomatoes
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180 gm
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baby English spinach leaves
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6
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eggs
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To serve:
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crusty bread
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1
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Drain chickpeas and combine in a large saucepan with enough cold water to cover completely. Bring to the boil over high heat, reduce heat to medium, simmer until just tender (50 minutes-1 hour), drain, set aside.
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2
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Preheat oven to 180C. Heat olive oil in a saucepan, add onion and garlic and sauté over low-medium heat until caramelised (8-10 minutes). Add spices, sauté until fragrant (1 minute), then add tomato, breaking up with a wooden spoon. Stir through chickpeas and 250ml water, simmer until thick (8-10 minutes), then season to taste and stir through spinach.
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3
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Spoon chickpea mixture into a shallow 4 litre-capacity ovenproof dish. Make eight indents in mixture with a spoon, crack an egg into each, then bake until eggs are just set (15-20 minutes). Serve hot with crusty bread.
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This recipe is from the October 2009 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn
PHOTOGRAPHY Jason Loucas
STYLING Geraldine Munoz and Rodney Dunn