Olive Oil Baked Chickpeas with Eggs, Spinach and Sumac
servings
Ingredients
- 1 15 oz can chickpeas, rinsed and drained; or 1 cup cooked
- 1 handful spinach, coarsely chopped
- 1 tsp sumac, (optional)
- 1/4 tsp paprika
- 1/4 tsp salt, sea
- pepper, black
- 1/4 cup olive oil, extra virgin
- 2 large eggs
Optional Toppings:
- sumac, additional
- green onions, sliced
- avocado, sliced
- spoonful harissa paste, or pesto or another sauce of your choice
Instructions
- Pre-heat the oven to 425ºF
- Place the chickpeas and spinach into a small baking dish, add the sumac (if using), paprika, salt, pepper and olive oil. Place in the oven for 5 minutes. Remove, and carefully crack the two eggs over the chickpeas and return to the oven. Bake for another 5-8 minutes. Check it at 5 minutes, and if the eggs are too jiggly and not cooked, return for another 2-3. You want the whites to be cooked, but the yolk to be a little runny. Serve right away, and top with any additional toppings you like.
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