Middle Eastern Baked Eggs With Chickpeas
Middle Eastern Baked Eggs With Chickpeas
- July 20, 2021
- Posted by: Fitbliss
Heat oil in a medium frypan fitted with a lid, over medium heat. Add onion, capsicum and garlic stirring occasionally for 5-10 minutes, or until vegetables are soft.
Add the spice, tomatoes and chickpeas and simmer, covered for a further 5 minutes until tomato is soft. Adjust seasoning.
Use a spoon to make indentations in the sauce, crack an egg into each and sprinkle over cheese. Reduce heat to low, cover and cook for 5-8 minutes until egg is cooked to your liking.
Season eggs with salt and pepper, scatter over parsley and serve with sourdough bread.
Servings 2
- Amount Per Serving
- Calories 646
- % Daily Value *
- Total Fat 25.4g40%
- Saturated Fat 9.4g47%
- Total Carbohydrate 60.6g21%
- Dietary Fiber 14.1g57%
- Sugars 10.4g
- Protein 36.2g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oil in a medium frypan fitted with a lid, over medium heat. Add onion, capsicum and garlic stirring occasionally for 5-10 minutes, or until vegetables are soft.
Add the spice, tomatoes and chickpeas and simmer, covered for a further 5 minutes until tomato is soft. Adjust seasoning.
Use a spoon to make indentations in the sauce, crack an egg into each and sprinkle over cheese. Reduce heat to low, cover and cook for 5-8 minutes until egg is cooked to your liking.
Season eggs with salt and pepper, scatter over parsley and serve with sourdough bread.
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Heat oil in a medium frypan fitted with a lid, over medium heat. Add onion, capsicum and garlic stirring occasionally for 5-10 minutes, or until vegetables are soft.
Add the spice, tomatoes and chickpeas and simmer, covered for a further 5 minutes until tomato is soft. Adjust seasoning.
Use a spoon to make indentations in the sauce, crack an egg into each and sprinkle over cheese. Reduce heat to low, cover and cook for 5-8 minutes until egg is cooked to your liking.
Season eggs with salt and pepper, scatter over parsley and serve with sourdough bread.
Servings 2
- Amount Per Serving
- Calories 646
- % Daily Value *
- Total Fat 25.4g40%
- Saturated Fat 9.4g47%
- Total Carbohydrate 60.6g21%
- Dietary Fiber 14.1g57%
- Sugars 10.4g
- Protein 36.2g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oil in a medium frypan fitted with a lid, over medium heat. Add onion, capsicum and garlic stirring occasionally for 5-10 minutes, or until vegetables are soft.
Add the spice, tomatoes and chickpeas and simmer, covered for a further 5 minutes until tomato is soft. Adjust seasoning.
Use a spoon to make indentations in the sauce, crack an egg into each and sprinkle over cheese. Reduce heat to low, cover and cook for 5-8 minutes until egg is cooked to your liking.
Season eggs with salt and pepper, scatter over parsley and serve with sourdough bread.