Chickpea, Tomato and Saffron Baked Eggs

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Chickpea, Tomato and Saffron Baked Eggs
Main INGREDIENTS
  • Eggs
Ingredients
Method

Ingredients

  • Small pinch of saffron strands
  • 2 tablespoons of olive oil
  • 1 small sweet red onion, thinly sliced
  • 1 clove of garlic, chopped
  • 1 large pinch of cumin
  • 2 tins of chickpeas, drained and rinsed
  • 4 eggs
  • Small bunch fresh coriander, chopped
  • Pinch of Turkish chilli flakes
  • Pinch of sumac
  • 150g mix of heritage tomatoes, sliced
  • 2 tbsp of natural yoghurt
  • Sea salt and freshly ground black pepper

  • Method

  • 1
    Pre-heat the oven to 200°C / 180°C Fan / Gas Mark 6
  • 2
    Infuse the saffron strands in a cup of warm water.
  • 3
    Add the olive oil to the frying pan and heat gently on a low to medium heat.Add the onions, garlic and cumin to the pan and fry gently until the onions are soft but not browned.
  • 4
    Add the chickpeas and saffron-infused water to the pan, stir gently to combine the ingredients and then simmer on a medium heat to create a stew-like consistency. Add a little more water if the mixture is too thick.
  • 5
    Check the seasoning and add a little salt and black pepper, to taste, if desired.
  • 6
    With the back of a large spoon, make 4 small wells in the mixture then break an egg into each. Put the frying pan into the pre-heated oven and bake until the eggs are cooked but the yolks are still a little runny (5-10 minutes).
  • 7
    Sprinkle with the coriander, chilli and sumac and add the sliced tomatoes. Finish with a drizzle of yoghurt on top.