Spicy baked eggs with tomatoes and chickpeas recipe
Dr Rupy Aujla's spicy baked eggs recipe uses chickpeas and harissa for a fiery kick. It's a wonderful brunch dish or quick weeknight dinner.
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Cooking tools:
- Grill
- Skillet
- Kitchen scale
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Spoon
- Stove
Ingredients
- 3 tbsp extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 2 fresh thyme sprigs, leaves stripped
- 210g tin chickpeas, drained and rinsed
- 2 tsp harissa paste
- 100g young leaf spinach
- 200g passata or tinned chopped tomatoes
- 1 tsp chilli flakes
- 2 medium free-range eggs
- 1 tsp sumac
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