This dish uses ingredients often to hand in the fridge, freezer or store cupboard and is quick to prepare and cook. Serve with toasted flatbread or pittas.
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Heat the oil in a large, deep frying pan or sauté pan. Add the onion, pepper, garlic and chilli. Cook over a low heat for 5-10 minutes, until softened. Stir in the turmeric and harissa and cook for 1 minute more.
Add the chickpeas, coat in the spicy mixture, then add the tomatoes. Season and simmer for 5 minutes, until the peppers are tender. Add the spinach, pushing each piece into the sauce to submerge, then cover the pan and cook for 5-10 minutes, stirring occasionally to break up the spinach.
Make 4 shallow dips in the sauce and break in the eggs. Cover the pan and cook for 4-5 minutes more, until the egg whites are just set. Season, then scatter with sumac, if using, and serve immediately.
Frozen whole leaf spinach is such a useful product to keep in the freezer. It comes in small, easy-to-add portions and it’s ideal for adding to curries, soups, and egg dishes like this.
If you don’t have fresh peppers, use one or two chargrilled ones from a jar and reduce the cooking time.
Typical values per serving when made using specific products in recipe
Energy | 1,091kJ/ 262kcals |
|---|---|
Fat | 14g |
Saturated Fat | 2.7g |
Carbohydrates | 16g |
Sugars | 5.1g |
Fibre | 7.1g |
Protein | 15g |
Salt | 0.4g |
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