a close up photo of transatlantic notes' mediterranean style tomato & chickpea baked eggs in a casserole dish on a rustic wooden tray

Mediterranean Style Tomato & Chickpea Baked Eggs

Ideal for a shared hearty brunch, this recipe for baked eggs with a spiced tomato and chickpea sauce is easy to make and super delicious. Accompany it with some crusty bread or a salad to fuel your day! For a vegan option either leave out the eggs or add your choice of pan-fried mushrooms, tofu or roasted vegetables …

graphic link to a recipe post on transatlantic notes called mediterranean style tomato & chickpea baked eggs

Ingredients (serves 4):

2 tablespoons olive oil

1 cup chopped onion

3 garlic cloves, minced

1.5 teaspoons smoked paprika

2 teaspoons cumin

1/2 teaspoon salt

2 tablespoons tomato paste

1x 15.5 oz can chickpeas, drained

1x 28 oz can crushed tomatoes

3/4 cup kalamata olives, halved

4 eggs

black pepper

close up photo of transatlantic notes' baked egg on top of rich, spicy tomato & chickpea sauce in a small bowl


Preheat oven to 375℉.

Heat the oil in a large saucepan on medium-high heat then add the onion and sauté until soft.

Add the garlic, paprika, cumin and salt to the onions and stir together for about a minute to let the flavours bloom.

Mix in the tomato paste, stirring for another minute. Add the crushed tomatoes and let simmer for 6 minutes. Add the chickpeas and olives, stir occasionally and let simmer for another 6 minutes.

Pour the tomato and chickpea sauce into an approx 9×6, 2-quart casserole dish. Use the back of a large spoon to press into the sauce to create four small wells then crack an egg into each one and season with salt and black pepper.

Place the casserole dish in the oven and bake until the eggs are just set, 10-14 minutes or for longer depending on how you like your eggs. Serve with crusty bread/pitta and/or a fresh salad.


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42 thoughts on “Mediterranean Style Tomato & Chickpea Baked Eggs”

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