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Main course · Portuguese

Molho de Tomate com Grão e Ovo (Tomato and Chickpea Stew with Egg)

30 min Serves 4 ~368 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 4 large eggs
  • 500 g tinned chickpeas, drained
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 500 g tomato passata
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
368 kcal
Protein
19.6 g
Carbohydrate
30.7 g
of which sugars
8.7 g
Fat
17 g
of which saturates
3.5 g
Fibre
9.6 g
Salt
1.04 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes.

  2. 2

    Stir in the passata and chickpeas and simmer for 10 minutes until thickened. Season well.

  3. 3

    Make four small wells in the sauce and crack an egg into each.

  4. 4

    Cover and cook for 5-6 minutes until the egg whites are set but the yolks still soft.

  5. 5

    Serve straight from the pan with bread.

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