Slow Pepper and Chickpea Pot with Soft Eggs

• 2 tbspolive oil
• 1large onion, finely sliced
• 3red peppers, deseeded and sliced
• 3garlic cloves, finely sliced
• 1 tspdried oregano
• 2× 400g tins chopped tomatoes
• 480gdrained chickpeas (about 2 × 400g tins), rinsed
• 8eggs
• 15gbasil leaves, torn into small irregular pieces (optional)
• fine salt
• black pepper

Method

1. 1Heat the olive oil in a large ovenproof frying pan or shallow casserole over a medium heat. Add the onion and peppers with a pinch of salt, then cook for 12 minutes until softening and catching golden edges, stirring occasionally.
2. 2Add the garlic and oregano. Cook for 1 minute until fragrant, then season with black pepper.
3. 3Pour in the chopped tomatoes and add the chickpeas. Bring to a gentle bubble, then simmer uncovered for 18 minutes until the peppers are tender and the tomatoes have reduced into a thick, glossy sauce.
4. 4Heat the oven to 200°C. Taste the pot and add more salt or pepper if needed; the sauce should be well seasoned before the eggs go in.
5. 5Make 8 shallow hollows in the sauce and crack an egg into each one. Keep the yolks intact so they stay soft rather than disappearing into the pot.
6. 6Transfer the pan to the oven for 8 to 10 minutes until the whites are set and the yolks still wobble when the pan is nudged. If your pan is not ovenproof, spoon the sauce into a baking dish before adding the eggs.
7. 7Leave the pot for 3 minutes until the sauce settles and thickens slightly. Scatter over the torn basil, if using, and take it straight to the table.

Per serving

kcal

489

protein

28g

fibre

13.3g

carbs

42.5g

fat

20.8g