A simple and comforting brunch, lunch or supper recipe. Perfect for unexpected guests or the day before your supermarket shop, where you need to use up store cupboard and freezer essentials.
All of the ingredients in this dish are things you might have in the back of your cupboard or in the depths of your freezer so it’s a winner in my eyes and, to top it all off, it takes less than 20 minutes to prepare.
Takes 20 minutes
1 fat garlic clove
3 tbsp Greek yogurt
Juice 1/2 lemon
2 x 400g tins chickpeas
Splash vegetable stock
150g frozen spinach, defrosted
2-3 tsp harissa, to taste
1 handful of pitted black olives
4 large free-range eggs
Handful fresh parsley leaves, plus extra to garnish
01.Crush the garlic into a bowl. Mix in the yogurt and lemon juice. Season and put to the side.
02.Drain and rinse the chickpeas, then tip into a pan. Add the stock and simmer over a medium heat for 4 minutes. Drain the chickpeas, return to the pan, then add the spinach and harissa. Coarsely chop the olives, then add to the pan.
03.Meanwhile, heat some oil in a frying pan and fry the eggs until crispy on the outside and oozing in the middle.
04.Chop the parsley, then stir three-quarters through the chickpeas. Divide among 4 plates, then top each with a fried egg. Season and sprinkle with the remaining parsley.
Delicious served with some warm crusty bread to mop up the juices.