This recipe is a quick and nutritious way to feed the whole family. Here it’s with spinach and chickpeas which together with the beautifully cooked eggs, make for such a satisfying and comforting meal. They are perfect for breakfast, brunch or anytime really. You can make these baked eggs in a large oval copper pan which can go from the stove to the oven, but any oven-proof pan or dish works well. Just be sure the sauce forms a decent layer on the base for your eggs to be nestled into. If you want your baked eggs to have a little kick, add in a pinch of dried chilli flakes when you add the fennel seeds too.
While some grilled bread is a perfect accompaniment, flatbreads are perfect to dip into the yolks and the vibrant tomato sauce. If you can’t find spelt flour, simply use all plain flour instead.
Cook and prep time: 20 minutes
Garlic parsley oil