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
1 Tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp. sweet smoked paprika
1 tsp. cayenne pepper
1/2 red chilli, deseeded and finely chopped
2 x 400g tins chopped tomatoes
2 tsp. light brown soft sugar
2 x 400g tins chickpeas, drained and rinsed
200 g baby spinach
8 medium eggs
200 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
