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Baked Eggs with Chickpeas, Tomatoes & Basil

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 1
  • Category: Brunch
  • Method: One Pan


This easy one pan with eggs, chickpeas, tomatoes and basil is delicious for breakfast, lunch and dinner!


  • Large Handful Cherry Tomatoes, halved
  • Juice of 1/4 Lemon
  • 1/2 tbsp Extra Virgin Olive Oil
  • Sea Salt
  • 2 Sprigs Basil
  • 1 Can Chickpeas
  • Large Pinch Fennel Seeds
  • Freshly Ground Black Pepper
  • 2 Large Eggs
  • Tabasco, to serve (optional)


  1. Heat a large, non-stick frying pan over a medium-high heat.
  2. While the pan is heating up, combine the halved cherry tomatoes, lemon juice, extra virgin olive oil, a pinch of sea salt and the basil leaves, torn, reserving some of the smaller ones to sprinkle over the pan at the end of cooking. Set aside to marinate.
  3. Drain the chickpeas and add them to the pan along with the fennel seeds (lightly crushed between your fingertips as you add them to the pan) and a good amount of salt and pepper. Toss every few minutes until the chickpeas have started to pop, brown and go slightly crispy.
  4. Add 2 tbsp water to the tomato mixture, and pour it into the pan. Stir to combine, and let the liquid bubble away and the tomatoes soften slightly.
  5. Crack the eggs into the pan, turn the heat down to low, and cover the pan with a lid or a baking tray. Allow the eggs to bake for 3-4 minutes until the whites are just set.
  6. Sprinkle over the remaining basil and enough tabasco to your liking before serving.