Tomato Chickpea Baked Eggs in 20 Minutes

Introduction

Tomato and chickpea baked eggs are the perfect example of a quick, nourishing meal that feels both comforting and vibrant. Ready in just about 20 minutes, this one-pan dish combines rich tomato sauce, hearty chickpeas, and perfectly cooked eggs for a balanced and satisfying result. Moreover, it works beautifully for breakfast, brunch, lunch, or even a light dinner. Thanks to its Mediterranean flavors and simple ingredients, it delivers bold taste without requiring complex preparation. The combination of warm spices, olive oil, and fresh basil creates a dish that feels rustic yet modern. Whether you are cooking for two or scaling it up for a family meal, this recipe is reliable, economical, and full of flavor.

History and Information About Tomato Baked Eggs

Eggs baked in tomato sauce are common across many cuisines, from Mediterranean shakshuka to Italian-style eggs in purgatory. The addition of legumes such as chickpeas reflects Middle Eastern and North African influences, where pulses are frequently paired with tomatoes and spices. Over time, variations of this dish have spread globally because they are practical, affordable, and nutritionally balanced. Chickpeas add texture and protein, while eggs provide richness and structure. Today, tomato and chickpea baked eggs are appreciated as a quick, healthy meal that combines pantry staples with fresh ingredients in a single skillet.

Ingredients

Eggs: 4
Crushed tomatoes: 400 g
Cooked chickpeas, drained: 240 g
Garlic clove: 1
Half onion: 60 g
Olive oil: 1 tablespoon
Fresh basil: 10 g
Salt: 1/2 teaspoon, or to taste
Black pepper: 1/2 teaspoon
Paprika: 1 teaspoon

Preparation

Step 1: Prepare the Aromatics

Finely chop the onion and mince the garlic. Preparing these ingredients first ensures smooth and efficient cooking once the heat is on.

Step 2: Sauté the Onion

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes, until translucent. The onion should soften without browning too much, as this keeps the flavor gentle and balanced.

Step 3: Add the Garlic

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Avoid overcooking the garlic to prevent bitterness.

Step 4: Build the Tomato Sauce

Pour in the crushed tomatoes. Season with salt, black pepper, and paprika. Stir well and let the sauce simmer for 6 to 7 minutes over medium heat. The sauce should thicken slightly and coat the back of a spoon.

Step 5: Add the Chickpeas

Add the drained chickpeas to the sauce and stir to combine. Cook for another 2 minutes to allow the chickpeas to warm through and absorb the flavors.

Step 6: Create Wells for the Eggs

Using the back of a spoon, make four small wells in the sauce. These spaces will hold the eggs and allow them to cook evenly.

Step 7: Add the Eggs

Crack one egg gently into each well, taking care not to break the yolks. The eggs should sit neatly within the tomato mixture.

Step 8: Cover and Cook

Reduce the heat to low and cover the skillet. Cook for 4 to 6 minutes, depending on your preferred doneness. After about 4 minutes, the whites should be set while the yolks remain runny. For a creamier yolk, cook closer to 6 minutes.

Step 9: Finish with Fresh Herbs

Just before serving, scatter fresh basil leaves over the top. Add a final twist of black pepper for extra aroma and flavor.

Nutritional Information

Tomato and chickpea baked eggs are a balanced and protein-rich meal. Eggs provide high-quality protein and essential nutrients, while chickpeas contribute fiber, plant-based protein, and complex carbohydrates. Tomatoes add vitamins, antioxidants, and natural sweetness, and olive oil supplies heart-healthy fats. Overall, this dish supports sustained energy and satiety while remaining relatively light and wholesome.

FAQ

Can I use dried chickpeas instead of canned?

Yes, but they must be fully cooked beforehand. Dried chickpeas require soaking and boiling before being added to the recipe.

How do I prevent overcooking the eggs?

Reduce the heat to low once the eggs are added and keep the lid on. Monitor closely to achieve your preferred yolk consistency.

Can I make this recipe vegan?

Yes, you can omit the eggs and add extra chickpeas or white beans. For added richness, include a spoonful of plant-based yogurt before serving.

What can I serve with baked eggs?

This dish pairs perfectly with crusty bread, pita, or toasted sourdough. It can also be served alongside a fresh salad.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently over low heat to avoid overcooking the eggs.

Conclusion

Tomato and chickpea baked eggs are a simple yet flavorful dish that proves quick cooking can still be deeply satisfying. With rich tomato sauce, hearty chickpeas, and perfectly cooked eggs, this one-pan meal delivers comfort and nutrition in equal measure. Easy to prepare and adaptable to different ingredients, it fits seamlessly into busy schedules while maintaining bold Mediterranean flavor. Once you try it, this recipe is likely to become a regular favorite for effortless, wholesome meals.

Tomato and chickpea baked eggs cooked in a skillet with paprika, basil, and perfectly set whites with runny yolks

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