Fancy up your meal with this chickpea, tomatoes and saffron baked eggs recipe - perfect for brunch, lunch or a light supper
Thinking of ways to spice up your brunch or lunch meals? This easy recipe combines chickpeas, tomatoes, saffron, and baked eggs for a spicy, warming, and tangy one-pan dish. You can make this dish easily with Le Creuset's Toughened Non Stick Deep Frying Pan. Le Creuset's premium non-stick coating prevents the eggs from sticking at the bottom for easy cleaning, making it the perfect cookware for one-pan delights.
This recipe is so easy to make and is packed full of flavours. Place the pan in the middle of the table so everyone can dig right in. It is best served with warm, crusty bread so you can soak in all the delicious flavour to savour. Bon Appétit!
Ingredients
- Small pinch of saffron strands
- 2 Tbsp. olive oil
- 1 small sweet red onion, thinly sliced
- 1 clove of garlic, chopped
- 1 large pinch of cumin
- 2 tins of chickpeas, drained and rinsed
- 4 eggs
- Small bunch fresh coriander, chopped
- Pinch of chilli flakes
- Pinch of sumac
- 150g mix of heritage tomatoes, sliced
- 2 Tbsp. plain yoghurt
- Sea salt and freshly ground black pepper
Method
- Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
- Infuse the saffron strands in a cup of warm water.
- Add the olive oil to the frying pan and heat gently on low to medium heat. Add the onions, garlic and cumin to a TNS Deep Frying Pan and fry gently until the onions turn soft but not brown.
- Add the chickpeas and saffron-infused water to the pan, stir gently to combine the ingredients and then simmer on medium heat to create a stew-like consistency. Add a little more water if the mixture is too thick.
- Check the seasoning and add a little salt and black pepper, to taste, if desired.
- With the back of a large spoon, make 4 small wells in the mixture then break an egg into each. Put the frying pan into the preheated oven and bake until the eggs are cooked but the yolks are still a little runny (5-10 minutes).
- Sprinkle with the coriander, chilli and sumac and add the sliced tomatoes. Finish with a drizzle of yoghurt on top.
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