One-Pan Turkish Eggs + Chickpeas in Smoky Tomato Sauce

Found in Nadia Lim's Fresh Start Cookbook ⭐️⭐️

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a frying pan over medium heat. Cook onion and garlic until soft, 3-4 minutes.

Step 2

Add cumin and smoked paprika and cook for 1 minute.

Step 3

Stir in tomato paste, chilli flakes, crushed tomatoes, water, and chickpeas.

Step 4

Simmer for 4-5 minutes until sauce has thickened. Season to taste with salt and pepper.

Step 5

Use a wooden spoon to create four "pockets" in the sauce and carefully crack one egg into each pocket.

Step 6

Cover frying pan with a lid and steam over low heat for 7-10 minutes until whites are just set but yolks are still runny (or cook a little longer if you prefer a firmer yolk).

Step 7

To serve, spoon some smoky tomato sauce, chickpeas, and egg onto each plate. Crumble over feta and garnish with coriander or parsley. If DAIRY FREE - don't use feta.