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Chickpea, Tomato & Egg Bake

Name: Chickpea, Tomato & Egg Bake
Prep time: 20

(2 votes, average: 4.00 out of 5)

20 min prep

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 oz) can chick peas, drained ( see Ann’s Tips)
Salt and pepper to taste
12 eggs
1/2 cup grated cheddar cheese, optional

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Nutrition Facts

Calories

114 cals

Fat

6 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

6 g

Sugar

2 g

Fiber

2 g

Protein

8 g

Sodium

269 mg

Directions

Preheat oven to 375 degrees Fahrenheit.
Saute onion and garlic until soft, about five minutes. Set aside.
In a medium bowl, mix chopped tomato and chickpeas. Add onions and season with salt and pepper.
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.
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.
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.