Spicy baked eggs and chickpeas

An easy one-pot dish that’s great for brunch or a family dinner, this delicious combo of eggs and chickpeas is packed with protein – plus, the chickpeas count towards your 5+ a day. Try it with a little crumbled feta scattered on top for an extra flavour boost.

Ingredients

VEGETARIAN

Serves: 4

Ready in: 40 mins

• 2 tbsp olive oil
  
• 1 onion, finely sliced
• ½ yellow or red pepper, finely sliced
• 2 garlic cloves, finely chopped
• 1 red chilli, finely chopped
• 1 tsp ground cumin
• 1 x 700g jar passata
• ½ tsp sugar
• 1 x 400g tin chickpeas, drained and rinsed
• ½ x 125g pack baby spinach
• 4 eggs
• Handful parsley, chopped
• Crusty bread, to serve

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. In a large, ovenproof frying pan heat the oil and add the onion and pepper; cook for 10-12 mins until softened and just starting to colour.
   
2. Add the garlic and cook for another minute, then add the chilli and spices and stir.
3.  Pour in the passata, then stir in the sugar and chickpeas and a splash of water. Simmer gently for 8-10 mins until thickened.
4.  Stir in the spinach until just wilted, then, using a wooden spoon, make four hollows in the sauce. Crack an egg into each hollow. Carefully slide the pan into the oven and bake for 9-10 mins until the eggs are just set.
5.  Scatter with a little chopped parsley, season and serve with some crusty bread, if you like.