Description
A delicious and hearty one-pan meal featuring eggs poached in a rich tomato, pepper, and chickpea stew, complemented by a garlicky yogurt dip. This recipe is simple, nutritious, and perfect for a comforting lunch or dinner with minimal cleanup.
Ingredients
Scale
Vegetables & Aromatics
- 1 tbsp olive oil
- 2 onions (320g), halved and thinly sliced
- 1 orange pepper, halved, deseeded and sliced
- 1 red chilli, deseeded and sliced
- 2 garlic cloves, finely grated
Tomato Base
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp vegetable bouillon powder
- 1 tsp dried oregano
- 1 tsp smoked paprika, plus extra for sprinkling
Protein
- 2 x 400g cans chickpeas
- 4 eggs
Dips & Garnishes
- 2 x 120g pots bio yogurt
- 4 tbsp chopped parsley
Instructions
- Prepare the Base: Heat the olive oil over medium heat in a large deep frying pan with a lid. Add the sliced onions, cover the pan, and cook for 5 minutes until the onions soften and begin to brown.
- Add Peppers and Chilli: Remove the lid, stir the onions, then add the sliced orange pepper and red chilli. Cook uncovered for 2 minutes to slightly soften and release flavors.
- Build the Stew: Stir in the chopped tomatoes, tomato purée, vegetable bouillon powder, dried oregano, and smoked paprika. Add the chickpeas along with their liquid. Mix everything well.
- Simmer: Cover the pan and reduce the heat to low. Let the mixture simmer gently for 15 minutes to combine flavors and thicken the stew.
- Poach the Eggs: Using a spoon, create two small wells in the chickpea mixture. Crack two eggs into these dips, cover the pan, and cook on low heat for about 5 minutes until the eggs are just set.
- Prepare the Yogurt Dip: Meanwhile, combine the bio yogurt with the finely grated garlic in a small bowl. Sprinkle with smoked paprika.
- Serve: Plate half of the chickpea and egg mixture. Add half of the garlic yogurt on the side, garnish with half the chopped parsley and a light sprinkle of smoked paprika. Cool and refrigerate the remaining stew and yogurt for up to five days.
- Reheat and Enjoy Again: For leftovers, gently reheat the chickpea stew in a small pan with a splash of water. Cook the remaining eggs in the mixture the same way, then serve with the remaining yogurt, parsley, and paprika garnish.
Notes
- This dish can be easily doubled or halved depending on your serving needs.
- Use fresh or canned chickpeas as preferred, but include liquid from the can for a richer sauce.
- Adjust the amount of chilli according to your spice tolerance.
- The leftover portion keeps well refrigerated for up to five days, making it great for meal prep.
- Serve with crusty bread or warm flatbreads for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: one-pan eggs, chickpea stew, tomato and peppers, poached eggs, healthy vegetarian meal, easy dinner
