Recipes

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

  1. heat 2 tbsp oil add garlic, thyme and sauté for 2 mins until garlic softened
  2. 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.
  3. 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
  4. Remove from grill, drizzle with remaining oil and sprinkle with sumac and season and your favourite herb!

images by Caroline Attwood & Jarek Ceborski

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