Chickpea and spinach stew with baked eggs
Smoky paprika chickpeas, soft potatoes and spinach with eggs baked right in, finished with good olive oil.
- Time40 min
- LevelEasy
- Costabout £1.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 2 tablespoons of the oil in a wide pan with a lid. Cook the onion for 6 minutes until soft.
6 min - 2
Add the garlic, paprika and cumin and stir for 1 minute.
- 3
Tip in the chickpeas, tomatoes, potatoes, water and salt. Bring to a simmer, cover and cook for 20 minutes, until the potatoes are tender.
20 min - 4
Stir in the spinach until wilted, about 2 minutes. Mash a few chickpeas against the pan to thicken the sauce.
2 min - 5
Make four dips in the stew and crack an egg into each. Cover and cook gently for 5 to 6 minutes, until the whites are set and the yolks still soft.
5 min 30 s - 6
Drizzle over the last spoon of oil and serve in shallow bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.