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A skillet of chickpeas, spinach and tomato with baked eggs

One-Pan Chickpea, Spinach & Tomato with Baked Eggs

A savoury, blood-sugar-friendly one-pan: fibre-rich chickpeas, spinach and tomato with eggs baked on top.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 400 g tin chopped tomatoes
  • 400 g tin chickpeas drained and rinsed
  • 100 g baby spinach
  • 4 eggs
  • salt and black pepper
  • fresh coriander to serve

Method
 

  1. Heat the olive oil in a large ovenproof pan and soften the onion for 5 minutes. Add the garlic, cumin and paprika and cook for 1 minute until fragrant.
  2. Stir in the tomatoes and chickpeas, season, and simmer for 8 to 10 minutes until thickened.
  3. Fold through the spinach until just wilted, then make four wells and crack an egg into each.
  4. Cover and cook gently for 6 to 8 minutes, until the whites are set but the yolks still soft. Scatter with coriander and serve.