Use a fitting lid
It retains heat above the eggs and helps them cook fully.
European Recipe
Spinach and chickpea pan with eggs
Spinach cooks fully first. Tomatoes and chickpeas then form the sauce in which the eggs cook in wells.
Total time
45 min
Calories
390 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
A simple vegetable pan with pulses
Plain frozen spinach and cooked canned chickpeas make this practical for everyday meals. Let the sauce thicken before adding eggs. This makes two light vegetarian main servings.
Vegetarian Dinners
Dinner
Vegetables
Pulses
Recipe
Spinach and chickpea pan with eggs
Leaf spinach and chickpeas in chunky tomato sauce with fully firm cooked eggs.
Ingredients
2 servings
Method
-
1
Soften onion
Finely chop onion and garlic. Heat oil in a wide pan with a fitting lid. Soften onion over medium heat for about 3 minutes, briefly add garlic.
-
2
Cook spinach
Add frozen leaf spinach and water. Cover and cook fully for about 8 to 10 minutes following the packet, stirring several times and breaking up frozen pieces. Do not merely thaw; cook longer and add a little water if needed.
-
3
Add tomatoes and chickpeas
Stir in tomatoes with juice, chickpeas, salt and pepper. Break tomatoes roughly with a spoon. Gently simmer uncovered for about 6 to 8 minutes until everything is hot and the sauce has thickened a little.
-
4
Cook eggs firm
Make two wells in the vegetables and crack an egg into each. Cover and cook over low to medium heat for about 8 to 10 minutes until whites and yolks are fully firm. Extend if needed. Divide vegetables and eggs between two plates and serve immediately without another side.
Kitchen know-how
Tips for Spinach and chickpea pan with eggs
Check sauce before eggs
It should be chunky rather than watery. Reduce excess liquid before adding the eggs.
Variations
How to adapt this recipe
Replace chickpeas with the same rinsed drained weight of white beans. Texture and nutrition change.
Replace frozen spinach with the same trimmed raw weight of fresh leaf spinach. Adjust water and cooking time; nutrition may differ.
Nutrition per serving
390kcal
28.7 gCarbohydrates
22.0 gProtein
16.4 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Spinach and chickpea pan with eggs
The basic version uses plain leaf spinach without sauce. Creamed spinach introduces different ingredients, liquid and nutrition.
Canned chickpeas are already cooked. Rinse and drain them, then heat fully in the sauce. Dry chickpeas are not a direct substitute.
No. White and yolk are cooked fully firm. Extend the stated time if needed.
The quantity makes two light vegetarian main servings. Bread, rice and other extra sides are not included in the calculation.
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