Baked eggs with chickpeas and spinach

Name: Baked eggs with chickpeas and spinach
Total time: 2 h 5 min
Yield: Serves 6
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

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

Oct 14, 2009 5:38am

By Rodney Dunn

Serves 6
20 mins preparation
1 hr 45 mins cooking plus soaking

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.