To continue my slow return to ‘Healthy not Hard’ recipes (that is, recipes I’ve previously refrained from sharing as I feared they’re so simple no one would be interested in them), I’m sharing this very simple baked eggs dish.
This is something I make regularly for any meal of the day. This is the basic recipe, but you can add extra veg (grated zucchini or left over roast sweet potato is a favourite of mine, but so many veggies work here) to the sauce to make it even more nutritious and delicious. Although it only takes about 15 minutes from start to finish to make, I do sometimes make a veggie-packed version of the sauce for the freezer to whip out on busy nights, popping it in the pan to cook and adding the eggs just before serving whenever something (usually around 3 years old) needs me more than I need to make a more complex meal.
The garlic yoghurt is delicious, but can be replaced by feta (or cashew cheese to keep it dairy free). If you don’t like eggs it’s also delicious with some seafood popped on the top - salmon, prawns or white fish would be my pick, and add some lemon if you go down that route.
Scroll to the bottom to find the recipe card which you’ll also find in my newsletter (sign up here), or you can screenshot below. They’re also great for pinning to Pinterest (which I’ve returned to as well).
BAKED EGGS WITH CHICKPEAS
Serves - 2-3 / Prep time - 5 minutes / Cooking time - 10 minutes
Ingredients
- 3 eggs
- 1 can of chopped or crushed tomatoes
- 1 can of chickpeas, drained
- 1 onion, diced
- 1/2 a tsp of cumin powder
- 1/2 a tsp of smokey paprika
- 1/2 a cup of Greek yoghurt
- 1 small clove of garlic, minced
- Parsley and fresh crusty bread, to serve.
Method
1. In a medium-sized fry pan, fry the onion in a little olive oil over medium heat until translucent.
2. Add the spices and chickpeas, stirring until fragrant (about a minute)
3. Add the canned tomatoes with a splash of water and cook for 5-10 minutes on a low heat, or until it starts to reduce and deepens in colour.
4. Make 3 small wells in the chickpea mixture, pour in a little olive oil and crack one egg into each.
5. Cook on a medium heat, covered, for 3-4 minutes or until the eggs are cooked to your liking.
6. Meanwhile mix the garlic with the yoghurt and season to taste.
7. Once the eggs are cooked, dollop the garlic yoghurt on top, sprinkle over some fresh parsley and serve with crusty bread.
Enjoy!
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And here’s the recipe card I was talking about which I hope you like (i’d love to hear your thoughts on this and whether you find it useful / if you use Pinterest!).
I can’t tell you how much fun it was to create and capture this. I’m not posting often, but I so love it when I create and share something with you. I love cooking super simply, I always have, and I know that prior to having Alexander when I was working to win as many jobs as I could, that I veered off the path of what I truly love onto the path of what I-thought-everyone-else-would-love.
It’s good to be home and share Healthy, not Hard with you again.
Thank you for reading and for your beautiful support,
Nat x