Spanish · Brunch
Spinach and Chickpea Egg Bake
Baked eggs nestled into a skillet of stewed spinach and chickpeas, simmered with onion, garlic, smoked paprika and canned tomato until thick, then finished under the broiler until whites set and yolks stay runny. Served with crusty bread, this Spanish-style bake carries mild cumin warmth and a soft, savoury vegetable base.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
478Calories
26.4gProtein
24.8gFat
38.9gCarbs
8.9gSugar
10.8gFiber
1046mgSodium
399mgChol
7.4gSat Fat
880mgPotassium
248mgCalcium
5.8mgIron
1.1mcgVitamin B12
19mgVitamin C
vegetarian
high-fiber
gluten-free-adaptable
mediterranean
hidden-gems
weekend-brunch
vegetarian
gluten-free
Instructions
1
Prep
Chop onion and garlic, roughly chop spinach, drain and rinse chickpeas.
2
Sauté
Heat olive oil in small oven-safe skillet over medium heat; cook onion 4 minutes until soft and translucent.
3
Bloom
Stir garlic, smoked paprika and cumin into skillet; cook over medium heat 1 minute until spices smell toasted.
4
Simmer
Add canned tomato and chickpeas; simmer over medium-low heat 6 minutes until sauce thickens and coats chickpeas, then stir in spinach 2 minutes until wilted. Season with salt and black pepper, make two wells, crack an egg into each, transfer skillet to broiler at 425°F for 6–8 minutes until egg whites set and yolks stay soft.
5
Plate
Scatter feta and parsley over top; serve from skillet with toasted bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, a quarter of a 14.5 oz can canned chickpeas
- 4 cups120g fresh spinach
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cumin
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomato
- 2 tbsp30ml olive oil
- 44 eggs
- 2 tbsp30g crumbled feta cheese
- 2 tbsp2 tbsp parsley
- 2 slice60g crusty bread
- salt, to taste
- black pepper, to taste
