Rustic Baked Eggs with Chickpeas and Feta

A robust skillet dish featuring a vibrant tomato and spinach base with tender chickpeas, baked eggs, and savory feta, served alongside fluffy lemon herb farro.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $5.12/serving

Dietary

• Vegetarian
• Nut-Free
• High-Protein
• High-Fiber
• Pescatarian

Tags

• bake
• roast
• savory
• fresh
• healthy
• comfort food

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (chopped)
• 1 red bell pepper (chopped)
• 3 clove garlic (minced)
• 1 can diced tomatoes (undrained)
• 1 can chickpeas (rinsed and drained)
• 5 ounce baby spinach
• 1.5 teaspoon dried oregano
• 1 teaspoon kosher salt (divided)
• 0.5 teaspoon black pepper (divided)
• 8 large eggs
• 4 ounce feta cheese (crumbled)
• 1 cup farro
• 2 cup vegetable broth
• 0.5 lemon (juiced)
• 0.25 cup fresh basil (chopped)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium saucepan, combine the 1 cup of farro with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the farro is tender and most of the liquid is absorbed. Remove from heat.
3. While the farro cooks, heat 2 tablespoons of olive oil in a large oven-safe skillet (preferably cast iron) over medium heat. Add the 1 chopped yellow onion and 1 chopped red bell pepper and cook until softened, about 5-7 minutes.
4. Add the 3 minced garlic cloves and cook for 1 minute more until fragrant. Stir in the 1 can of diced tomatoes (undrained), 1 can of chickpeas, 5 ounces of baby spinach, and 1 teaspoon of dried oregano. Cook, stirring occasionally, until the spinach wilts, about 3-5 minutes. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
5. Using the back of a spoon, create 8 small wells in the tomato mixture. Carefully crack 1 large egg into each well. Sprinkle the 4 ounces of crumbled feta cheese evenly over the top.
6. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set and the yolks are still slightly runny (cook longer if you prefer firmer yolks).
7. Once the farro is cooked, fluff it with a fork. Stir in the juice from 1/2 lemon and the 1/4 cup of fresh basil, along with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
8. Serve the rustic baked eggs hot, with a generous portion of the lemon herb farro on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.

Nutrition (per serving)

• Calories: 595
• Protein: 25.5 g
• Carbohydrates: 54.5 g
• Fat: 27 g
• Fiber: 10.3 g
• Sodium: 1722 mg
• Saturated Fat: 9 g
• Sugar: 9.3 g
• Cholesterol: 420 mg