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Baked Chickpeas with Kale and Poached Eggs in Tomato Sauce

If you are on the lookout for a new way to enjoy a savoury breakfast try this take on a middle eastern dish that will satisfy you and give you a protein and nutrition boost. With some extra time on the weekend to make and enjoy, this dish will spice up your day. There is a great balance between the poached eggs and the spicy tomato and chickpeas they are bathing in. What a great time to try something a little different.

Prep Time

24 hr (soak time) + 25 mins

Cook Time

20 mins

Temp

180 degC

Serves

4

Print Recipe

Legumes, including Chickpeas, are loaded with protein and other nutrients. They are ideal for adding to your diet. I always start with dried legumes and prepare them myself. take a look at my guide to Legumes Made Quick and Easy in our Tips and Tricks section.

    Ingredients

  • 1  tbsp Olive Oil, Cold Pressed
  • 2  clove Garlic, raw
  • 1  whole Onion, Brown
  • 400  g Tomato, Stewed or Canned
  • 11/2  cup Chickpeas, Cooked
  • 1/2  tsp Cumin Seed Powder
  • 1  tsp Cinnamon Powder, True
  • 2  tsp Paprika, Sweet Powder
  • 2  cup Kale, Fresh
  • 4  whole Egg
  • 1  tbsp Basil, Fresh

How to prepare

  1. Preheat oven to 200 degC.

  2. Heat the oil in an oven proof pan over a medium heat. Add onions and garlic and saute for 3 minutes. Add chickpeas and saute for another 3 minutes.

  3. Dice up the stewed tomatos and add to the pan with the cumin, cinnamon, paprika and bring to the boil. Turn the heat down and simmer for 10 minutes.

  4. Add the kale and cook down for 1 minute.

  5. With the back of a spoon, make four little wells in the tomato and chickpea mix. Slowly add an egg into each of the four wells.

  6. Put the pan to the preheated oven and bake for 15 minutes or until the egg whites are set.

  7. Remove from the oven, sprinkle with fresh basil, serve and enjoy.

Serve with Love

Health Attributes

  • Gluten Free
  • Vegetarian
  • Wheat Free
  • Dairy Free
  • Ketogenic Food
  • Nut Free

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