Tomato, Spinach and Chickpea Baked Eggs

Really quick and hearty can be for breakfast, lunch or dinner!

Ingredients

2 tablespoons oil

100g baby spinach 

4 cloves garlic chopped

Tin chopped tomatoes

Tin chickpeas 

½ teaspoon salt

1 tablespoon chopped fresh thyme (remove from stalk)

½ teaspoon pepper 

4 eggs 

(optional grated or crumbled cheese if you have it or yoghurt/soured cream)

Prep time – 15 mins

Cooking time –20 mins

Serves 4 people

Method

• Step 1

  Heat oil in large frying pan stir in garlic then spinach until spinach wilts & garlic browns

• Step 2

  Reduce heat to medium add the drained chickpeas, tomatoes and salt. Adjust heat to keep on simmer

• Step 3

  Crack first egg into a small bowl then make a well with a spoon in the sauce and drop in the egg from the bowl, repeating for all 4 eggs spaced around the pan. Scatter the thyme and put the lid on for about 8 mins or until the eggs are set. Take off the heat and sprinkle with pepper and some cheese of your choice if you have it- feta or cheddar would be perfect. Or a big dollop of yoghurt/soured cream. Serve with hot buttered bread or toast.