Spicy Eggs with tomatoes and chickpeas
A super healthy meal that even my meat eating husband loves! I’m not sure who’s recipe it originally was as I cut it out of a magazine!
3 tbsp olive oil * 2 garlic cloves finely chopped * leaves from 2 thyme sprigs (if you don’t have don’t worry) * 200g tin chickpeas (soaked in water no salt added), drained and rinsed * 2 tsp harissa paste * 100g spinach (I use frozen that I have wilted down and drained as it’s cheaper and I can recycle the bag) * 200g passata or tinned chopped tomatoes * 1 tsp dried chilli flakes * 2 eggs (I leave these out for me) * 1 tsp sumac * sea salt and black pepper to season
- heat 2 tbsp oil add garlic, thyme and sauté for 2 mins until garlic softened
- add chickpeas and harissa pasta, sauté for a further 2 mins then stir in spinach, passata/toms and chilli flakes to simmer. crack in eggs.
- Simmer for two mins then place pan under grill for 2-3 mins to cook eggs until the whites are cooked but yolks are runny
- Remove from grill, drizzle with remaining oil and sprinkle with sumac and season and your favourite herb!
images by Caroline Attwood & Jarek Ceborski
