Baked Eggs with Chickpeas & Spinach
Eggs baked in a tomato sauce with chickpeas and spinach
Yield: 300 grams
Time: 30 minutes
200 g sugar
ΒΌ tsp vanilla
100 ml water
200 g almonds (raw, shelled)
1 tsp cinnamon, ground
butter, as needed
Directions
Bring sugar, cinnamon, vanilla sugar and water to a boil. Add almonds and stir in. Cook until the sugar becomes dry, stirring continually. Then continue to cook just long enough for the sugar to start to melt and just barely glaze the almonds. Turn out onto a lightly buttered or parchment lined baking sheet, or a Silpat and allow to cool.
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