Persian Baked Eggs 

This recipe is perfect for a quick, healthy, protein packed, vegetarian dinner. It’s tasty, inexpensive and simple to make! Top tip: if you’re in need of an iron boost, add a handful of spinach to the recipe!

  • 1 can of chopped tinned tomatoes
  • 4 eggs
  • 1 small onion
  • 2 cloves of garlic
  • 1 can chickpeas
  • 100g Feta cheese
  • 1 teaspoon turmeric
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of sumac
  • 1/4 teaspoon of mint
  • 1/4 teaspoon of oregano
  • Chilli flakes/ dried red chilli
  • Tomato purée
  1. Cut the onion into thick segments- like an orange (approximately 8ths) and chop the garlic into thin slices
  2. Heat a little olive oil in a large frying pan and add the onions and garlic.. allow to soften
  3. Add you’re spices, you may need to add a small amount of water when doing this
  4. Add the tomato purée and stir
  5. Now add the tomatoes and season
  6. Add the chickpeas and allow to cook for 15 minutes
  7. Make 4 holes in the tomato mixture and crack the eggs into the holes, allow to cook for 2 or 3 minutes
  8. Break up the feta, and sprinkle evenly over the tomato sauce
  9. Bake in the oven at 160° until the eggs are just cooked
  10. Serve with cous cous or Mediterranean veggies

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