Spanish Baked Eggs with Spinach and Chickpeas
Dive into the heart of Spanish cuisine with this savory, nourishing dish of baked eggs, tender spinach, and hearty chickpeas, all seasoned with aromatic spices and baked to perfection.
Equipment
- Oven-proof skillet
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 4 large eggs about 200g
- 2 cups fresh spinach about 60g
- 1 can chickpeas, drained and rinsed 15 oz or 425g
- 1 medium onion, finely chopped about 150g
- 2 cloves garlic, minced about 10g
- 1/4 cup crumbled feta cheese about 50g
- 1 tsp smoked paprika about 2g
- 1/2 tsp cumin about 1g
- 1/4 tsp cayenne pepper optional, about 0.5g
- 2 tbsp olive oil about 30ml
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-proof skillet over medium heat, warm the olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, smoked paprika, cumin, and cayenne pepper if using, and cook for another minute until fragrant.
- Add the chickpeas to the skillet and season with salt and pepper. Cook for 5 minutes, stirring occasionally, until the chickpeas are slightly golden and coated with the spices.
- Mix in the fresh spinach and cook until just wilted, about 2-3 minutes.
- Create four wells in the mixture and crack an egg into each well. Sprinkle the crumbled feta cheese around the eggs.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from the oven, garnish with fresh parsley if desired, and serve immediately.
Notes
Adjust the cayenne pepper to your liking for a milder or spicier dish. This meal is naturally gluten-free and packed with protein and fiber, making it a perfect start to your day or a satisfying light dinner.