Spicy Tomato & Chickpea Baked Eggs
With crispy kale and a cup of coffee... The weekend is here!

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Spicy Tomato & Chickpea Baked Eggs

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Ingredients

Adjust Servings:
Tomato & Egg Bake
1 tbsp Olive Oil
1 Chilli Optional. You can also use chilli flakes.
1 [sliced clove] Garlic
800g Tinned Chopped Tomatoes 2 Tins
4 large Eggs Free Range
400g Chickpeas 1 Tin
1 tsp Paprika
Seasoning
Optional, 80g Crispy Kale Chorizo
Optional, chopped Coriander
Crispy Kale
200g Kale
1 tbsp Olive Oil

Nutritional information

480
Calories
8g
Fat
28g
Carbs
31g
Protein
0.8g
Salt
0.5g
Sugar

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Features:

    £1.80 per portion

    • 25 minutes
    • Serves 2
    • Easy

    Ingredients

    • Tomato & Egg Bake

    • Crispy Kale

    Directions

    Share

    Morning Baked Eggs

    I love having this Spicy Tomato & Chickpea baked eggs on a Saturday morning with crispy kale.

    This is the ideal breakfast or brunch you can easily store in your cupboard ready for that hungover Saturday morning.

    I have made this as a vegetarian option but if you want to add some meat to the beast, try chunks of chorizo or grilled chipolatas on the side.

    Let me know what you think with a comment below.

    Top 3 Chickpea Facts

    1. Great source of both soluble and dietary fibre, important for maintaining a healthy digestive system
    2. Did you know that ground chickpeas have been used as a coffee substitute since the 18th century and are still commonly used as a caffeine-free alternative today?! Widely available, the taste is said to be delicious – why not give it a go!
    3. Just 220g of chickpeas contains 14.5g of protein. Another great way for you to consume your daily protein intake.
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    Steps

    1
    Done
    15mins

    Fry It

    1. Pre-heat the oven to 180 for the kale to go in later on.

    2. Heat the oil on a medium heat in a deep frying pan or ideally an iron cast pot that has a lid.

    3. Throw in the chopped onions, chilli, garlic and (chorizo) for 5 minutes until soft.

    4. Then add in the chopped tomatoes, paprika, seasoning and chickpeas, then cook for 10 mins until thick. If you want it even thicker add cornflour, but remember the eggs need to go in too.

    2
    Done
    10mins

    Crisp It

    1. In an oven tray, toss the kale with the olive oil and a pinch of seasoning.

    2. Spread out the kale as evenly as you can (the kale can be piled up a bit) and put in the oven for 10-12 minutes. I like to give it another toss after 5 minutes in the oven.

    3. While the kale is cooking, reduce to a low heat and make 4 holes in the sauce, then crack an egg into each one.

    4. Put the hob on a medium heat and cook for 6-8 mins, until the eggs are done to your liking. Runny eggs are around 6 minutes (depending on the cooker).

    Serve up hot with you crispy kale and sliced thick bread.

    BIFF, BOSH, NOSH!

    Biffen's Kitchen

    My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

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