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Spicy Baked Eggs with Tomatoes and Chickpeas picture

Spicy Baked Eggs with Tomatoes and Chickpeas

Sometimes there’s nothing more delicious and satisfying than eggs in a spiced tomato sauce, with lashings of olive oil and tangy sumac. It’s so easy to make and I’ve heightened the nutritional value of this classic dish by adding spinach and chickpeas to the tomatoes. Sumac is a potent antioxidant spice and gives the dish a refreshing, citrusy edge.

Serves 2
Cooks in
Difficulty Easy
Dr Rupy Aujla Starter


3 tbsp extra-virgin olive oil

2 garlic cloves, finely chopped leaves from 2 thyme sprigs 200g tinned chickpeas,

drained and rinsed

2 tsp harissa paste 100g spinach leaves 200g passata or tinned

chopped tomatoes

1 tsp dried chilli flakes 2 eggs

1 tsp sumac

sea salt and freshly ground black pepper


Preheat the grill to medium.

Heat 2 tablespoons of the olive oil in a large ovenproof frying pan, add the garlic and thyme leaves and sauté for 2 minutes, until the garlic has softened but not burnt.

Add the chickpeas and harissa paste and sauté for a further 2 minutes, then stir in the spinach and passata or chopped tomatoes and bring to a simmer. When the mixture starts to simmer, carefully crack the eggs over it so they sit neatly on top.

Simmer for 2 minutes, then transfer the pan to the preheated grill and cook for 2–3 minutes, until the egg whites are cooked but the yolks are still runny (keep an eye on it to make sure the eggs don’t overcook).

Remove from the grill, drizzle with the remaining olive oil, sprinkle with the sumac and season with salt and pepper.

Recipe cta

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