I was searching the web one day for legume-based recipes and came across several Baked Eggs recipes. They sounded reminiscent of Shakshuka, which Steph and I both really enjoy, so we were exited to try it out. I read through several recipes and developed the following recipe, borrowing bits from various recipes.<\/p>\n\n\n\n
Yield:<\/strong> 4 \u2013 6 servings 1 400g can chickpeas, drained (~250g) Preheat oven to 180\u00b0C<\/p>\n\n\n\n Heat 1-2 tbsp. olive oil in a skillet (~3 liter) over medium-low heat. Add the onion\/shallot and garlic and a pinch of salt and pepper to the skillet and sweat the onion\/shallot until soft and translucent (8-10 minutes). Increase heat to medium high and add paprika and cumin and cook until fragrant (~1 minute). Add tomatoes and break them up into fairly small chunks. Adjust seasoning as necessary. Stir in chickpeas and simmer until the mixture thickens a bit, about 5 minutes. Mix in baby spinach and allow it to cook down until leaves are wilted. Check\/adjust seasoning.<\/p>\n\n\n\n Family-style preparation:<\/strong> Leave the mixture in the skillet (if oven safe \u2013 no plastic handles!) or transfer it to a 2 liter ovenproof casserole dish. Create four to six small depressions in the mixture with a spoon or spatula and crack an egg into each. Bake until eggs are set to your liking; 15-20 minutes for soft, 20-25 minutes for firm.<\/p>\n\n\n\n Individual serving preparation:<\/strong> in ramekins or oven-save bowls (~350-400 ml each), spoon\/ladle about 150-200ml of the mixture into each ramekin. For each ramekin, create a small depression in the mixture with the spoon\/ladle and crack an egg into it. Bake until eggs are set to your liking; 15-20 minutes for soft, 20-25 minutes for firm.<\/p>\n\n\n\n I have found that chopped, frozen spinach works equally well, and is much simpler to stir into the tomato\/chickpea mixture, since it doesn\u2019t need to wilt down. Simply defrost and mix in an equal amount of chopped, frozen spinach.<\/p>\n\n\n\n As I said, there a lot of Baked Eggs recipes out there. Some options include:<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Eggs baked in a tomato sauce with chickpeas and spinach<\/p>\n","protected":false},"author":1,"featured_media":593,"parent":73,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-482","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/comments?post=482"}],"version-history":[{"count":9,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/482\/revisions"}],"predecessor-version":[{"id":621,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/482\/revisions\/621"}],"up":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media\/593"}],"wp:attachment":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media?parent=482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Time:<\/strong> 1 hour<\/p>\n\n\n\n
1 small onion (or 2 shallots), thinly sliced
2 cloves garlic, thinly sliced
1 tsp sweet paprika
1 tsp ground cumin
1 400g can whole, peeled tomatoes
100g baby spinach (see note)
4 eggs
olive oil
salt
ground black pepper<\/p>\n\n\n\nDirections<\/h4>\n\n\n\n
Chef\u2019s Notes<\/h4>\n\n\n\n
Baby Spinach substitute<\/em><\/h5>\n\n\n\n
Variations<\/em><\/h5>\n\n\n\n