Chickpea, Tomato and Saffron Baked Eggs

A spicy, warming and satisfying dish perfect for brunch, lunch or a light supper. Delicious served with warmed, crusty bread to soak up all the tasty juices.


Serves 2-4

Preparation Time

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars
Have you tried this recipe?
Click the stars to rate it.
Product TipBy providing actual “nonstick” functionality, Le Creuset’s Toughened Non-Stick coating releases food flawlessly and cleans easily.
Share this recipe
Email this recipe


  • 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.