1
Cook the tomato
8 minGrate the tomatoes and cook them in the olive oil.
Egg Recipes
Chickpea and egg bake is a hearty brunch casserole made by cracking eggs over chickpeas simmered with tomato and cumin, then baking everything with a saffron aroma. The saffron-infused soaking water gives the bake both a golden colour and a delicate fragrance.
Step by Step
How to make it?
2
Add the chickpeas
5 minAdd the chickpeas, cumin, salt and black pepper and cook for 5 more minutes.
3
Steep the saffron
15 minSteep the saffron in 2 tablespoons of warm water for 15 minutes to release its colour.
4
Transfer to the dish
3 minStir the saffron water into the chickpea mixture and transfer it to a baking dish.
5
Crack the eggs
5 minCrack the eggs over the mixture in the baking dish.
6
Bake
20 minBake in an oven preheated to 170°C for 20 minutes, until the whites are set and the yolks stay creamy.
Reminder
Be careful not to break the yolks when cracking the eggs — the look and texture of the bake depend on it. Taking it out too early leaves the yolk runny, too late dries it out; 20 minutes is the ideal time. Allergens: contains egg.
Editor's Note Editörün Notu
If you cannot find saffron, a pinch of turmeric gives a similar colour; the aroma will differ but the look stays the same.
Admin DadaGastro · verified in test kitchen
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