Description
Spicy chickpeas and wilted greens make a flavorful base for perfectly baked eggs. A quick and satisfying meal or side.
Ingredients
Units
Scale
- 15.5 oz (439 g) can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 cup (150 g) sliced onion
- 2 cloves garlic, crushed
- 1 small aubergine, cut into 1-inch pieces
- 1 red bell pepper, sliced
- 1 fresh red chili, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground caraway (optional)
- 1/2 teaspoon chili flakes
- 1/3 cup (80 ml) water
- 1/2 teaspoon salt
- 5 oz (142 g) mixed greens
- 4-6 eggs
Instructions
- Heat oven to 400°F (200°C). Rinse and dry the chickpeas, then spread on a baking sheet, toss with 1 tablespoon olive oil and a pinch of salt, and roast for 20 minutes until lightly browned and dry on the outside.
- While the chickpeas roast, heat remaining olive oil in a wide saucepan over medium heat. Add onion and garlic and cook until softened and lightly colored, 6–8 minutes.
- Add aubergine and cook until it begins to soften and take on color, about 5 minutes. Add red pepper and fresh chili and cook for another 4–5 minutes.
- Stir in tomato paste, cumin, coriander, smoked paprika, caraway (if using), and chili flakes. Cook briefly until fragrant.
- Add water, stir well, and simmer for 5–6 minutes until a loose sauce forms.
- Fold roasted chickpeas into the sauce, add salt, then stir in mixed greens until wilted.
- Reduce oven temperature to 350°F (177°C). Spoon chickpea mixture into two shallow ovenproof dishes.
- Make 2–3 wells in each dish and crack eggs into them.
- Bake for 12–15 minutes, until egg whites are set but yolks still have some movement.
- Serve hot with pita or sturdy bread.
Notes
- Toasting the chickpeas first helps them hold their shape during simmering and baking.
- Cut aubergine into small, even pieces so it cooks at the same rate as the peppers.
- Adjust heat by increasing or decreasing the fresh chili rather than extending cooking time.
- The chickpea and vegetable base can be made a day ahead; reheat gently before adding eggs.
- Remove the dish from the oven slightly early, as the eggs continue to cook from residual heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 10
- Protein: 15
- Cholesterol: 200