Chickpea, Tomato & Egg Bake- anti-cancer recipes- cook for your life

Chickpea, Tomato & Egg Bake

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

In North Africa, eggs are often baked on top of vegetable stews to make a more complete meal. This protein rich Chickpea, Tomato & Egg Bake dish is an extension of this tradition, and...


  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 4 Roma tomatoes, chopped
  • 1 (15 ounce) canned chickpeas, drained  (see Chef Tips)
  • Salt and pepper to taste
  • 12 eggs
  • 1/2 cup grated cheddar cheese, optional

Nutrition Facts


114 cals


6 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


6 g


2 g


2 g


8 g


269 mg


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Sauté onion and garlic until soft, about 5 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.
  6. Bake in oven for 18-20 minutes or until egg white springs back when touched.
  7. If desired, sprinkle a little cheddar cheese on each dish prior to serving. Serve warm or at room temperature.

Chef Tips

If you don’t want to make 12 portions, halve the recipe and bag & freeze the leftover chickpeas for another meal.

In winter, use cherry tomatoes for more flavor.

Try a sprinkle a little paprika on the egg before baking.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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