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Baked Chickpeas with Tomato and Eggs

These Baked Chickpeas with Tomato and Eggs are the perfect lazy night dinner, so lazy in fact you could if eat it straight from the pan… Naughty!

Close up portrait image of eggs in a tomato sauce and baked chickpeas served and cooked in a cast iron skillet

Baked Chickpeas with Tomato and Eggs.

This chickpea bake is very similar in many ways to my shakshouka recipe

It is essentially lots of good stuff baked in a skillet with a couple of eggs.

It really is the ultimate lazy day recipe, so lazy you could even eat it straight from the pan!

This version owes a huge debt of gratitude to a marvelous British based blogger who specialises in breakfast and brunch dishes…

Tinas writes at The Worktop and concentrates on breakfast recipes. I’ve taken one of her ideas and created a dinner/supper dish.

Serve this with some nice seeded bread and you are good to go.

Overhead portrait image of baked chickpeas with tomato and eggs served and cooked in a cast iron skillet served with seeded bread

What Goes Well With Chickpeas?

Typically the first things that spring to mind to me when I think of chickpeas are either North African food or Indian food.

Recipes like my Morrocan Beef Meatballs with Bulgur wheat and chickpeas or Indian Chole Chickpea Curry recipe are perfect examples of this.

But they are actually relatively common in European food too. 

This baked chickpeas recipe is loosely influenced by both Spanish and Italian ideas. You could easily swap out the chorizo in this recipe for a nice salami or pepperoni.

If you ask me tomatoes are a perfect partner for chickpeas which makes this thick rich tomato sauce the perfect base to bake these chickpeas in. 

Portrait square image of baked chickpeas with tomato and eggs served and cooked in a cast iron skillet served with seeded bread

How to Buy Chorizo Sausage.

There are dozens of Chorizo sausage variations. Although in general there are two major types, cooked and uncooked.

Unsurprisingly you need to cook one of them before eating and the other you do not.

You can actually use either in this recipe although I personally prefer the cooked version. 

I think cooking the chorizo ‘twice’ adds a more complex flavour to the recipe.

Then you need to decide spicy or mild… Now for me, it has to be spicy, but give me a choice between spicy or mild I will always choose spicy!

Most importantly get to know a brand or a supplier, no two chorizo producers will produce the same sausage.

They will all be a little different!

Overhead square image of baked chickpeas with tomato and eggs served and cooked in a cast iron skillet served with seeded bread
Overhead square image of baked chickpeas with tomato and eggs served and cooked in a cast iron skillet served with seeded bread
Yield: 2 Servings

Baked Chickpeas with Tomato and Eggs

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

These baked chickpeas with tomato and eggs is a super lazy cooking treat. It takes 5 minutes of preparation and then 35 minutes to bake before you can sit down to eat... You cold grab some bread and eat it straight from the pan if you are so inclined!

Ingredients

  • 1 Tbsp Cooking Oil
  • 75 g Onion
  • 50 g Celery
  • 4 Cloves Garlic
  • 100 g Spicy Chorizo
  • 1/8 Tsp Ground Cloves
  • 1/2 Tsp Ground Cumin
  • 1/2 Tsp Ground Fennel
  • 1 Tsp Dried Thyme
  • 400 g Tin Plum tomatoes
  • 400 g Tin Chickpeas
  • 50 ml Water
  • 80 g Spinach
  • 2 Eggs
  • Salt and Pepper to taste

Instructions

  1. Finely dice the onion and celery.
  2. Mash the garlic.
  3. Cut the Chorizo into a 1cm dice.
  4. Roughly chop the tinned tomatoes and drain the chickpeas.
  5. Heat the oil in your cast iron skillet over a medium heat and preheat your oven to 190°C or 375°F. 
  6. Fry off the onion and celery in the cooking oil until softened which should take 5-6 minutes.
  7. Add in the mashed garlic and the Chorizo and cook for a further 5 minutes.
  8. Stir in the cloves, cumin, fennel and thyme for 30 seconds.
  9. Now add in the tomatoes, chickpeas and water and allow to cook on a steady simmer for 10 minutes, tasting and adding salt and pepper as required.
  10. Stir in the spinach and finally crack in the twe eggs and transfer to the oven and cook for 10-12 minutes.

Notes

Serve with some nice bread and a couple of spoons.

Adapted from Chorizo and Chickpea Stew with Baked Eggs by The Worktop.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 769Total Fat: 37gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 230mgSodium: 916mgCarbohydrates: 73gFiber: 20gSugar: 18gProtein: 40g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Natalia

Wednesday 17th of May 2017

I love chickpeas and won't mind having them anytime during the day! Love the beautiful colours of your dish!

Revathi

Tuesday 16th of May 2017

Just a beautiful and colorful looking skillet of chick peas and tomato sauce. Drooling all over. Especially Love the fabulous eggs on top. Simply yum :-)

Brian Jones

Wednesday 17th of May 2017

Thank you

Kate | Veggie Desserts

Tuesday 16th of May 2017

This skillet dish looks sensational. I love all of those herbs and spices in it - especially the fennel.

Brian Jones

Wednesday 17th of May 2017

Cheers Kate, it is super tasty.

Monika

Tuesday 16th of May 2017

It really looks gorgeous. Makes me want to reach to my screen and take a bite.

Brian Jones

Tuesday 16th of May 2017

Haha, be careful with that Monika ;)

shelby

Tuesday 16th of May 2017

I'm a huge fan of chickpeas and eggs. My mom is vegetarian and she would make us that combo often for breakfast! This looks delicious!

Brian Jones

Tuesday 16th of May 2017

I love them too although usually go Indian with them, this is a lovely change.