Monday, 18 March 2013
Meat free Monday: baked eggs and chickpeas
Baked eggs and chickpeas (serves 2)
1tsp olive oil
2 cloves garlic, sliced
1tsp chilli paste (Gran Luchito, chipotle in adobo, harissa, sambal oelek - whatever you like)
1 can crushed tomatoes
1tsp tomato puree
1 can chickpeas, drained and rinsed
Goats cheese or feta
Saute the garlic in the olive oil and add the tomatoes, chilli paste and tomato puree and cook for a few minutes until the sauce is quite thick. Taste for seasoning.
Divide between two oven-proof dishes and make a well in the centre of each. Crack in an egg and top with some cheese. Bake at 180C until the egg white is cooked (because of Paul's preference for well-done eggs I cooked this for about 20 minutes - but it doesn't need that long).