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CHICKPEA TOMATO AND EGG BAKE


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Serves: 12

Prep: 20 – 30 min

Main Ingredient: Eggs

Ingredients:

  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 4 Roma tomatoes
  • 1 (15 oz) can chick peas, drained  ( see Ann’s Tips)
  • Salt and pepper to taste
  • 12 eggs
  • 1/2 cup grated cheddar cheese, optional

Method:

1. Preheat oven to 375 degrees Fahrenheit.

2. Saute onion and garlic until soft, about five minutes. Set aside.

3. In a medium bowl, mix chopped tomato and chickpeas. Add onions and season with salt and pepper.

4. On a sheet tray line 12, 3 inch ramekin dishes. Spoon the chickpea mixture evenly into all ramekin dishes, leaving a little room at the top of each. You can also use a lined muffin tin.

5. Crack an egg on top of each individual ramekin dish. Season lightly with salt and pepper.
Bake in oven for 18-20 minutes or until egg white springs back when touched.

6. If desired, sprinkle a little cheddar cheese on each dish prior to serving. Serve warm or at room temperature.

Nutritional Info:

Special Diets:

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