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Baked eggs with chickpeas and spinach

Australian Gourmet Traveller Spanish recipe for baked eggs with chickpeas and spinach.

By Rodney Dunn
  • Serves 6
  • 20 mins preparation
  • 1 hr 45 mins cooking plus soaking
Baked eggs with chickpeas and spinach
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.

Ingredients

  • 210 gm (1 cup) dried chickpeas, soaked in cold water overnight
  • 60 ml (¼ cup) olive oil
  • 1 onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tbsp each of smoked sweet paprika and ground cumin
  • 400 gm canned whole tomatoes
  • 180 gm baby English spinach leaves
  • 6 eggs
  • To serve: crusty bread

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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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  • Author: Rodney Dunn