Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Eggs baked in a spiced tomato and pepper sauce, made heartier with chickpeas.
Equipment: Frying pan with a lid
Measures and names
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 1 red pepper, sliced
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 400 g tin of chopped tomatoes
- 1 400 g tin of chickpeas, drained
- 6 eggs
- Salt and black pepper
Method
- Heat the oil in a frying pan and soften the onion and pepper for 7 minutes. Stir in the garlic and cumin for 1 minute.
- Add the tomatoes and chickpeas and simmer for 10 minutes until thick. Season.
- Make 6 wells in the sauce and crack in the eggs. Cover and cook on a low heat for 6-8 minutes until the whites are set. Serve straight from the pan.
Swaps and tips
Make little wells in the sauce with a spoon so the eggs sit in place. Put a lid on to set the whites while keeping the yolks runny.
Easy variations
- Use butter beans or lentils instead of chickpeas
- Add a handful of spinach before the eggs
- Top with a little feta or grated cheddar
- Use harissa instead of cumin for a smoky kick
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 27 g | 10 g | 23 g | 470 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
