easy peasy baked eggs with chickpeas

The hardest part to this recipe is finding a delightful ceramic dish in which to bake your eggs. I am lucky enough to live 3 doors down from a pottery studio and was able to pick up a beautiful piece on my way home one day.

I was also super relieved as while shakshuka seems to be taking over the country, I rarely want cumin for breakfast.

Makes 1 serve
Prep time: 5 mins
Cooking time: approx 25 mins

2 large eggs
300g tomato passata
½ cup chick peas (washed and drained)
10-15 leaves fresh basil (torn and bruised)
½ tsp of mixed italian herbs
Salt & Pepper to taste

Pre-heat oven to 180 degrees C.

Pour the tomato passata into a baking dish, add chickpeas and basil. Bake for 15 mins.

Remove from the oven and make two wells or indentations within the sauce. Crack an egg into each, sprinkle over the italian herbs and season with salt & pepper.

Bake for a further 8-10 mins until the egg whites are set. Time required will depend on if eggs are taken from the fridge, at room temperature and of course personal preference on how gooey you like them.