Chickpea, Tomato and Saffron Baked Eggs
- Small pinch of saffron strands
- 2 Tbsp. olive oil
- 1 small sweet red onion, thinly sliced
- 1 clove of garlic, chopped
- 1 large pinch of cumin
- 2 tins of chickpeas, drained and rinsed
- 4 eggs
- Small bunch fresh coriander, chopped
- Pinch of chilli flakes
- Pinch of sumac
- 150g mix of heritage tomatoes, sliced
- 2 Tbsp. plain yoghurt
- Sea salt and freshly ground black pepper
Pre-heat the oven to 200°C / 180°C Fan / Gas Mark 6.
Infuse the saffron strands in a cup of warm water.
Add the olive oil to the frying pan and heat gently on a low to medium heat. Add the onions, garlic and cumin to a TNS Deep Frying Pan and fry gently until the onions are soft but not browned.
Add the chickpeas and saffron-infused water to the pan, stir gently to combine the ingredients and then simmer on a medium heat to create a stew-like consistency. Add a little more water if the mixture is too thick.
Check the seasoning and add a little salt and black pepper, to taste, if desired.
With the back of a large spoon, make 4 small wells in the mixture then break an egg into each. Put the frying pan into the pre-heated oven and bake until the eggs are cooked but the yolks are still a little runny (5-10 minutes).
Sprinkle with the coriander, chilli and sumac and add the sliced tomatoes. Finish with a drizzle of yoghurt on top.