Dr Rupy Aujla’s baked eggs recipe uses fibre-rich chickpeas to keep you feeling full and is spiked with harissa paste for an extra fiery kick. It’s a wonderful brunch dish for the weekend or even as a quick weeknight dinner.
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106 reviews
Ingredients
Vegetarian, Gluten free
∙ Serves 2
Produce
1 210g tin Chickpeas
1 tsp Chilli flakes
2 Garlic cloves
200 g Passata or tinned chopped tomatoes
2 Thyme, fresh sprigs
100 g Young leaf spinach
Refrigerated
2 Eggs, medium free-range
Condiments
2 tsp Harissa paste
Baking & spices
1 tsp Sumac
Oils & vinegars
3 tbsp Olive oil, extra-virgin
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