Baked Eggs With Chickpea




  • 1 14-15 ounce can of chickpeas, rinsed
  • Handful of spinach, coarsely chopped
  • 1 teaspoon of sumac (optional)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon sea salt
  • Black pepper, to taste
  • 1/4 cup of extra virgin olive oil
  • 2 large eggs
  • Optional toppings:
  • Additional sumac
  • Sliced scallions
  • Sliced avocado
  • Spoonful of harissa, pesto, or another sauce of your choice


Step 1

Preheat oven to 450°F.

Step 2

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 five minutes.

Step 3

Remove and carefully crack the two eggs over the chickpeas and return to the oven. Bake for another five minutes. Check the dish, and if the eggs are not cooked enough, return for another 2-3 minutes. You want the whites to be cooked but the yolks to be a little runny.

Step 4

Serve right away and top with any additional toppings you like.

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