The perfect brunch recipe for your weekend eats.
When you’re stuck for food ideas at the weekend, that’s where we come in. We find the perfect weekend eats to brighten up your days, whatever the weather. This brunch recipe from Delicious Magazine is a perfect start to your Saturday or Sunday and fantastic for all the family. Easy to make and scrumptious to eat, you’ll be everyone’s favourite chef this weekend.
Ingredients
- 3 tbsp extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 2 fresh thyme sprigs, leaves stripped
- 210g tin chickpeas, drained and rinsed
- 2 tsp harissa paste
- 100g young leaf spinach
- 200g passata or tinned chopped tomatoes
- 1 tsp chilli flakes
- 2 medium free-range eggs
- 1 tsp sumac
Method
- Heat the grill to medium. Heat 2 tbsp of the oil in a large ovenproof frying pan over a medium heat, then add the garlic and thyme and cook for 3-4 minutes until the garlic has softened but not browned.
- Add the chickpeas and harissa paste and cook for 2 minutes, then stir in the spinach, passata or chopped tomatoes and chilli flakes and bring to a simmer. Once the mixture starts to simmer, carefully crack the eggs over it so they sit neatly on top.
- Simmer for 2 minutes, then transfer the pan to the hot grill and cook for 2-3 minutes until the egg whites are cooked but the yolks are still runny (keep an eye on it to make sure the eggs don’t overcook).
- Remove the pan from the grill, drizzle the top with the remaining olive oil, sprinkle with the sumac and season with salt and pepper.
February 7, 2020
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