Eggs in Roasted Pepper and Chickpea Nests

• 2 tbspolive oil
• 1large onion, finely chopped
• 2red peppers, cut into 2cm chunks
• 1courgette, coarsely grated
• 2garlic cloves, crushed
• 1× 400g tin chopped tomatoes
• 100mlwater
• 240gdrained chickpeas (about 1 × 400g tin), rinsed
• 8eggs
• fine salt, to taste
• black pepper, to taste
• 200gGreek yoghurt
• 15mllemon juice
• 2gfinely grated lemon zest
• 250gcouscous
• 300mlboiling water
• 10gbasil leaves, hand-torn into small irregular pieces (optional)

Method

1. 1Heat the oven to 200°C fan. Put the kettle on for the couscous.
2. 2Heat 1 tbsp of the olive oil in a 30cm ovenproof frying pan over a medium heat. Cook the onion for 4 minutes until softened and pale gold.
3. 3Add the peppers and courgette. Cook for 7 minutes until the peppers are softening at the edges and the pan looks mostly dry.
4. 4Stir in the garlic for 30 seconds until fragrant. Add the tomatoes, 100ml water and chickpeas, then season with salt and black pepper.
5. 5Bubble for 5 minutes until the sauce is chunky and thick enough to hold a spoon trail. Make 8 deep wells in the sauce and crack an egg into each one.
6. 6Bake for 11-13 minutes until the egg whites are set and the yolks are softly set at the edges. Keep the pan level when moving it so the eggs stay in their nests.
7. 7While the eggs bake, put the couscous in a heatproof bowl and pour over the boiling water. Cover for 5 minutes until the grains are tender, then fluff with a fork and the remaining 1 tbsp olive oil.
8. 8Mix the yoghurt with the lemon zest and juice. Spoon the couscous onto plates, add two egg nests to each, then finish with the lemon yoghurt and the torn basil, if using.

Per serving

kcal

669

protein

35.2g

fibre

10.9g

carbs

76.9g

fat

22.6g