A slice of freshly toasted sourdough and homemade smoked pap...
- 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
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
Tags: recipe Le Creuset chickpea tomato saffron baked eggs