Baked Eggs with Spiced Chickpeas and Chard

Baked Spiced Chickpeas and Chard with Eggs -0186

Prep Time: 20 minutes

Total Time: 60 minutes

Serves: 6


  • 400g can of chickpeas, drained
  • 3 teaspoons olive oil
  • 2 onions, thinly sliced
  • 4 garlic cloves, crushed
  • 1 ½ teaspoon smoked chipotle paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 400g can tomatoes
  • 2 whole roasted peppers from a jar, cut into strips
  • 180g chard, chopped
  • 6-8 eggs
  • whole wheat pita or crusty bread for scooping


  1. Rinse and drain the chickpeas. Preheat oven to 180C. Heat olive oil in a saucepan, add onion and garlic and sauté over low-medium heat until caramelized. This should take about 8-10 minutes.
  2. Add spices, sauté until fragrant for another 1 minute, then add the roasted peppers from the jar. Pour the tomato, breaking up with a wooden spoon and then stir through chickpeas and eventually a glass of water, simmer for about 8 to 10 minutes until thick. Season to taste and add chard stirring it through the mixture.
  3. Spoon chickpea mixture into a shallow ovenproof dish or a cast iron skillet. Make eight indents in mixture with a spoon, crack an egg into each Bake until eggs are just set - this should take about 15 minutes. Serve hot with pita or crusty bread.


You can make variations of this by using spinach or kale instead of chard.

Use a mixture of legumes instead of just chickpeas.

This makes a fantastic side to chicken or fish too.

All photographs and written content on What's For Lunch, Honey? © 2006-2014 Meeta K. Wolff unless otherwise indicated. | All rights reserved | If you are interested in using my texts or photographs please contact me | You may not use my work for commercial purposes without my permission | You may not alter, transform, or build upon this work in any form | Please Ask First