Sabanekh bil Bayd (Spinach and Chickpeas with Sumac Onions and Eggs)
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Ingredients
- 3 tbsp olive oil
- 2 onion
- 3 garlic cloves
- 400 g tinned chickpeas
- 1.5 tsp sumac
- 500 g spinach
- 1 lemon
- 8 eggs
- 0.5 tsp chilli flakes
- 4 pitta breads
Nutrition (per serving)
- Calories
- 619 kcal
- Protein
- 32 g
- Carbohydrate
- 57.7 g
- of which sugars
- 8.8 g
- Fat
- 25.7 g
- of which saturates
- 5.6 g
- Fibre
- 13.2 g
- Salt
- 1.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large, deep frying pan with a lid over a medium heat and fry the sliced onions for 10 minutes until soft and golden. Add the crushed garlic and cook for 1 minute.
- 2
Stir in the drained chickpeas and 1 tsp sumac for 2 minutes, then add the spinach a handful at a time, stirring until wilted, about 3-4 minutes. Season with salt and squeeze in the lemon juice.
- 3
Make 8 hollows in the spinach and crack an egg into each. Cover and cook on a low heat for 5-7 minutes until the whites are set and the yolks done to your liking.
- 4
Sprinkle with the remaining sumac and the chilli flakes and serve straight from the pan with warm pitta breads.
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