Eggs and Vegetable Bake
Eggs and vegetable recipe is made quick and delicious with the help of a little warm spice and chili to give it that breakfast boost. From the stove top to the oven all in 10 minutes.
Ingredients
- 400 grams canned chickpeas drained and rinsed
- 3 cups baby spinach
- ½ onion diced
- 2 garlic cloves minced
- ½ teaspoon salt and pepper
- ¼ cup tomato marinara sauce
- 3 tbsps. olive oil
Instructions
- Heat the oven to 180°C, rack in the middle of the oven.
- Heat a large pan, add the oil and cook the onions followed by the garlic when the onions are soft and about to turn golden brown.
- Add the tomato marinara sauce, mix and add the chickpeas. Cook on medium heat and use a wooden spoon to combine the chickpeas and sauce. Season well with salt, pepper and chili spice.
- Add the spinach, mix it into the chickpeas and sauce. It doesn't need to cook, simply combine. Turn the heat to low and make wells for the eggs. Crack the eggs into the wells, cover the pan and transfer it to the oven.
- Cook till the eggs are done about 5 to 8 minutes or to your liking.
Nutrition
Calories: 203kcalCarbohydrates: 17gProtein: 6gFat: 13gSaturated Fat: 2gSodium: 668mgFiber: 5gSugar: 1g
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