Spicy Baked Eggs With Chickpeas

Ingredients

3 Tbsp Bunalun Organic Extra Virgin Olive Oil

1 White Onion, Finely Sliced

1 Red Pepper, Finely Sliced

2 Garlic Cloves, Crushed

1 Jar Bunalun Organic Tomato Passata/Passata With Chilli or 2 Tins Bunalun Organic Chopped Tomatoes

1 Tbsp Bunalun Organic Tomato Purée

1 Tsp Bunalun Organic Honey/Liquid Sweetener Of Choice

1 Tsp Chilli Flakes (Optional)

1 Tsp Paprika

½ Tsp Smoked Paprika (Optional)

1 Tin Bunalun Organic Chickpeas, Drained & Rinsed

4 Medium Free Range Organic Eggs

Fresh Coriander, For Garnish

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method

Preheat the oven to gas mark 5. Heat 2 tbsp olive oil in a large ovenproof frying pan, add the onion and cook for 8-10 minutes until the onion has softened but not browned, add in the pepper and fry for a further 3-4 minutes, adding in the garlic for the last minute.

Add the passata or chopped tomatoes, purée, honey, spices and chickpeas to the pan, bring to a simmer for 10-15 minutes.

Make 4 hollows in the mixture with the back of a wooden spoon, then carefully crack an egg into each hollow. Simmer for 2-3 minutes, then place the pan in the oven and cook 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 the pan from the oven, drizzle the top with the remaining olive oil, season with salt and pepper and sprinkle with fresh coriander leaves. Serve with some crusty bread.

Swap out the eggs for some feta cheese or omit eggs and cheese altogether to make it vegan friendly.

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