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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Spring Green Baked Eggs + Chickpeas
Easy-peasy baked eggs, or Shakshuka de Paris as we like to call it. You can serve this as an indulgent breakfast. Your pals will be blown away, and it’s far easier than stressing over perfect poachies or whether your scramble will get overdone. The chickpeas stop the dish from being too rich, and also make it a good option for a lunch or dinner. The braised lettuce is a great way to use up any sad, expiring salad you might have in the fridge, but you can really add any green you want!
Ingredients
1 jar of Queen Chickpeas with their bean stock
150ml double cream, or dairy free alternative
40g butter, or 3 tbsp extra virgin olive oil
3 spring onions, roughly chopped
100g fresh or frozen peas
150g little gem lettuce (whole ones work best), cut into wedges
1 small garlic clove, roughly chopped
4 eggs
30g parmesan or gruyere to serve
Bread, to serve (optional)
Topping OptionsCrispy bacon bits
Cheddar cheese
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Directions
Preheat the oven to 200°C/180°C
Combine the bean stock and cream in a saucepan or frying pan over a medium-high heat. Bring to the boil, then reduce the heat to low and simmer for about 5–10 minutes until reduced by half.
Melt the butter in an ovenproof frying pan over a high heat. Add the spring onions, peas, and lettuce. Sauté, stirring occasionally, for 3 minutes, until the lettuce begins to wilt but still has some bite. Stir in the garlic and sauté for a minute more, then pour in the cream mixture. Add the jar of chickpeas at this point and season to taste.
Make 4 wells in the mixture and carefully crack an egg into each. Spoon some of the mixture over the egg whites to help them nestle into the dish. Sprinkle generously with Parmesan, then pop the pan in the oven and bake for 10–14 minutes, until the egg whites are set and the yolk is to your liking. Tuck in from the pan at the table and enjoy!
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