When you're craving a speedy midweek meal or brunch, this spicy tomato and feta baked eggs recipe is the recipe to make. It's crammed full of delicious ingredients and tastes even better, too!
Much like individual shakshuka's, eggs are baked in a spicy tomato sauce in this recipe, with added chickpea protein, and then topped with feta. Serve with flatbreads or a white crusty loaf to bulk out this dish.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
516
Ingredients
1Tbsp.
olive oil
1
onion, finely chopped
2
garlic cloves, crushed
2tsp.
sweet smoked paprika
1tsp.
cayenne pepper
1/2
red chilli, deseeded and finely chopped
2
x 400g tins chopped tomatoes
2tsp.
light brown soft sugar
2
x 400g tins chickpeas, drained and rinsed
200g
baby spinach
8
medium eggs
200g
feta
Directions
Step 1Preheat oven to 190ºC (170ºC fan) mark 5. Heat oil in a large pan over medium heat and fry onion for 5min, until softened. Stir in garlic, paprika, cayenne and chilli and cook for 2min. Add tomatoes, sugar, chickpeas and plenty of seasoning. Bubble for 2min, until slightly reduced. Stir through spinach to wilt.
Step 2Divide mixture between 4 small ovenproof dishes. Make a couple of wells in the mixture of each dish and crack in the eggs. Crumble over the feta. Cook in the oven for 20min or until the eggs are just set. Serve with crusty bread, if you like.
GH TIPS:
Not a fan of feta? Crumble in mature Cheddar cheese or torn mozzarella instead.
Omit the cayenne pepper and chilli flakes if you don't like heat. The sweet smokey paprika will add a very gentle level of spice still.
Serve with crusty bread or grilled flatbread dunked into the dish.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
