Spicy Baked Eggs with Tomatoes and Chickpeas | HRP Festivals

Ingredients

• 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