Spanish Chickpea, Spinach and Egg Bake Recipe
This bake combines chickpeas, spinach and eggs in one dish, creating a filling yet still vegetable-forward meal inspired by Andalusian stews with spinach and legumes. It’s a bit like shakshuka, but instead of tomatoes the stars here are greens and delicate spices. Perfect as a meatless lunch or dinner for several people.
A simple, one-dish meal that brings together Spanish-inspired flavors, protein-rich chickpeas and plenty of greens, with eggs baked right on top for extra comfort and richness.
Chef's tips
Use good-quality smoked paprika – it gives the dish its characteristic depth and a subtle smokiness. Don’t rush the onion at the beginning; properly softened onion makes the base sweeter and more flavorful. Adjust the amount of stock so the mixture is thick but still saucy before adding the eggs.
How to serve
Serve straight from the oven with crusty bread, a light green salad or a simple tomato salad on the side. A spoonful of natural yogurt, Greek yogurt or a drizzle of extra-virgin olive oil on top also works very well.
Ingredients
- canned chickpeas drained weight - 240 g
- fresh spinach baby or regular, without thick stalks - 200 g
- eggs - 4 pieces
- onion medium - 1 piece
- garlic - 3 cloves
- canned tomatoes chopped - 200 g
- vegetable stock - 100 ml
- olive oil - 3 tablespoons
- sweet smoked paprika - 1 teaspoon
- ground cumin - 0.5 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Drain the chickpeas in a sieve, rinse under running water and drain very well.
- Peel the onion and dice finely. Peel the garlic and chop finely. Rinse and dry the spinach; if the leaves are large, tear them into smaller pieces.
- In a large ovenproof frying pan (or in a pot, then transfer to a baking dish), heat the olive oil over medium heat. Add the onion and fry for 5–7 minutes, stirring, until softened and slightly translucent.
- Add the garlic, smoked paprika and cumin, and fry for about 30 seconds, until the spices become very fragrant.
- Add the canned tomatoes and stock, stir and cook for 3–4 minutes, until the sauce thickens slightly.
- Add the chickpeas, stir and cook for another 3–4 minutes so they heat through and soak up the sauce. Season with salt and pepper.
- Add the spinach in batches, stirring until the leaves wilt and reduce in volume. The mixture should be fairly thick but not dry; if needed, add a splash of water.
- If you’re using an ovenproof frying pan, smooth the surface of the mixture. If not, transfer everything to a baking dish and spread out evenly.
- Use a spoon to make 4 shallow wells in the chickpea and spinach mixture. Crack one egg into each well, trying not to break the yolks.
- Place the dish in the preheated oven and bake for 8–12 minutes, until the whites are set and the yolks are still slightly runny or more set – depending on how you like them. Watch the eggs closely towards the end of baking, as they can overcook easily.
- Remove the bake from the oven and let it rest for 2–3 minutes to cool slightly, then serve straight from the dish.
Storage
Zapiekankę przechowuj w lodówce, szczelnie przykrytą, do 2 dni. Przy odgrzewaniu żółtka jajek całkowicie się zetną, ale danie nadal będzie smaczne.
