Go Back

Baked Tomato and Chickpea Eggs

This dish involves baking eggs in a skillet filled with roasted tomatoes, spiced chickpeas, and aromatic seasonings. The eggs set gently in a flavorful sauce, resulting in a dish with a soft, velvety yolk and a hearty, slightly charred topping of chickpeas and tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can can chickpeas drained and rinsed
  • 2 medium tomatoes chopped
  • 2 tablespoons tbsp olive oil divided
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika paprika
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 4 eggs

Equipment

  • Skillet or ovenproof frying pan
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped tomatoes and cook, stirring occasionally, until they soften and release their juices, about 5 minutes, filling your kitchen with a warm, sweet aroma.
  3. Stir in the drained chickpeas, cumin, paprika, red pepper flakes, and a pinch of salt and pepper. Cook for about 3-4 minutes, allowing the flavors to meld and the chickpeas to become slightly crispy around the edges.
  4. Make four small wells in the mixture with your spatula and gently crack an egg into each hole, careful not to break the yolk. Let the eggs sit nestled in the spicy tomato and chickpea mixture.
  5. Transfer the skillet to the preheated oven and bake until the eggs are set to your liking, around 12-15 minutes. The whites will turn opaque and firm while the yolks remain softly runny or slightly firm, based on your preference.
  6. Remove the skillet from the oven, let it cool slightly, then garnish with fresh herbs if desired. Serve hot directly from the skillet, scooping up the rich, flavorful eggs along with the smoky chickpeas and tomatoes.

Notes

For extra flavor, top with a sprinkle of feta or a drizzle of tahini before serving.