Meeta K Wolff is a talented cook, photographer, blogger and teacher. She lives in Weimar Germany and teaches photography workshops all over Europe and the Middle East.
This is Meeta’s recipe for Baked Eggs with Spiced Chickpeas and Chard
Prep Time: 20 minutes
Total Time: 60 minutes
400g can of chickpeas, drained
3 teaspoons olive oil
2 onions, thinly sliced
4 garlic cloves, crushed
1 ½ teaspoon smoked chipotle paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
400g can tomatoes
2 whole roasted peppers from a jar, cut into strips
180g chard, chopped
whole wheat pita or crusty bread for scooping
Rinse and drain the chickpeas. Preheat oven to 180C. Heat olive oil in a saucepan, add onion and garlic and sauté over low-medium heat until caramelized. This should take about 8-10 minutes. Add spices, sauté until fragrant for another 1 minute, then add the roasted peppers from the jar. Pour the tomato, breaking up with a wooden spoon and then stir through chickpeas and eventually a glass of water, simmer for about 8 to 10 minutes until thick. Season to taste and add chard stirring it through the mixture. Spoon chickpea mixture into a shallow ovenproof dish or a cast iron skillet. Make eight indents in mixture with a spoon, crack an egg into each Bake until eggs are just set – this should take about 15 minutes. Serve hot with pita or crusty bread.
You can make variations of this by using spinach or kale instead of chard.
Use a mixture of legumes instead of just chickpeas.
This makes a fantastic side to chicken or fish too.
My Wine recommendation is Winters Drift Chardonnay – CLICK HERE
Visit Meeta K Wolff’s website What’s for Lunch Honey – CLICK HERE
Thanks so much Meeta!