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.
Comments
This was delicious. I did make changes based on what I had — gai lan instead of spinach and a pinch of tumeric instead of sumac. Also I reduced the olive oil by about a third. And I cooked it a bit longer (maybe my pan was the wrong shape – the eggs stayed a bit jiggly). So… not to be one of those reviewers that says “I basically didn’t make this but it was great (or terrible)”… but it was SO GOOD.
We encourage making it your own! Glad you enjoyed Katharine.