Eggs are one of the highest sources of Vitamin D for our diet and if you have a deficiency. It is purported that just one egg per day during the winter months can increase your level of Vitamin D, keeping your bones stronger and healthier. Add spinach to the mix, and you have a tasty dish packed with essential vitamins and minerals. This recipe is a great brunch or supper dish when served with a leafy green salad (or mixed salad) and crusty bread for dipping!
Serves: 2-4 people
Prep time: 5 mins
Cook time: 10-15 mins
Dietary: GF, NF, SF (soy free), Vegetarian (if you eat eggs!)
1½tbsp Extra Virgin olive oil
180g spinach, chopped (best to use baby spinach)
3 cloves garlic, minced or finely chopped
900g can chickpeas
Small pot (300ml) thick cream
600g can chopped tomatoes
4 free range eggs
Touch of salt and ground black pepper to taste (extra to grind over the completed dish)
Plenty of chopped herbs such as parsley and thyme
- Set oven to 180°C fan/Gas mark 4. In a large pan, lightly soften the garlic and wilt the spinach in olive oil, over a low to medium heat (approx. 2 minutes)
- Make sure heat is turned down then pour in the chopped tomatoes, chickpeas, cream and sprinkle with salt and black pepper. Stir over heat that just simmers the mix.
- When cooked through, pour into a dish, big enough to take the mix and the eggs once added.
- Create some space in the mix for the eggs. Crack an egg into a small bowl or cup, and gently slip into the mix, one by one, trying not to break the eggs.
- When almost ready to serve, sprinkle the herbs over the top, and cook for a further 5 minutes or so until the eggs are nicely set, but not hard.
- Remove from the heat, serve each plate (warm) and grind over some pepper. Ready to eat. (Have some crusty bread available!)
Nutritional Values: Calories 323, Protein 14.5g, Carbs 26g, Fat 18.4g (Saturated 6.1g)