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.
Serves: 4-6
Cook and prep time: 20 minutes
Ingredients:
Spelt Flatbread:
Garlic parsley oil
Method: