Baked Eggs with Spiced Chickpeas and Chard

Recipe From What's For Lunch, Honey?

Prep Time: 20 minutes

Total Time: 60 minutes

Serves: 6

Ingredients:

• 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

Method:

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.

Notes

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.

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