Le Creuset Taste of the City Chickpea, Tomato and Saffron Baked Eggs


Le Creuset create a spicy, warming and satisfying dish perfect for brunch, lunch or a light supper. Delicious served with warmed, crusty bread to soak up all the tasty juices.

Recipe Ingredients

  • Small pinch of saffron strands
  • 2 tablespoons of olive oil
  • 1 small sweet red onion, thinly sliced
  • 1 clove of garlic, chopped
  • 1 large pinch of cumin
  • 2 tins of chickpeas, drained and rinsed
  • 4 eggs
  • Small bunch fresh coriander, chopped
  • Pinch of Turkish chilli flakes
  • Pinch of sumac 150g mix of heritage tomatoes, sliced
  • 2 tbsp of natural yoghurt
  • Sea salt and freshly ground black pepper

Recipe Method

1.Pre-heat the oven to 200°C / 180°C Fan / Gas Mark 6

2.Infuse the saffron strands in a cup of warm water.

3.Add the olive oil to the frying pan and heat gently on a low to medium heat. Add the onions, garlic and cumin to the pan and fry gently until the onions are soft but not browned.

4.Add the chickpeas and saffron-infused water to the pan, stir gently to combine the ingredients and then simmer on a medium heat to create a stew-like consistency. Add a little more water if the mixture is too thick.

5.Check the seasoning and add a little salt and black pepper, to taste, if desired.

6.With the back of a large spoon, make 4 small wells in the mixture then break an eg into each. Put the frying pan into the pre-heated oven and bake until the eggs are cooked but the yolks are still a little runny (5-10 minutes).

7. Sprinkle with the coriander, chilli and sumac and add the sliced tomatoes. Finish with a drizzle of yoghurt on top.


Choice of pan : 26cm Toughened Non-Stick Deep Frying Pan

For more tasty recipes from the Le Creuset website click here!

Tags: recipe Le Creuset chickpea tomato saffron baked eggs


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