Family friendly

Spicy chickpeas with soppressata and eggs

Name: Spicy chickpeas with soppressata and eggs
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 2 eschalots, thinly sliced; 1 tbs finely chopped flat-leaf parsley stalks; 1 small green chilli, thinly sliced; 1 garlic clove, crushed; 100g soppressata (Italian dry salami), cut into 2cm pieces; 2 x 400g cans chickpeas, rinsed, drained; 1/2 cup (125ml) tomato passata (sugo); 4 eggs

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by Silvia Colloca

Cook and author

Oct 20, 2015

Can't decide between baked beans and poached eggs? Try out this all-in-one breakfast combination.

2 tbs extra virgin olive oil
2 eschalots, thinly sliced
1 tbs finely chopped flat-leaf parsley stalks
1 small green chilli, thinly sliced
1 garlic clove, crushed
100g soppressata (Italian dry salami), cut into 2cm pieces
2 x 400g cans chickpeas, rinsed, drained
1/2 cup (125ml) tomato passata (sugo)
4 eggs

Method

1.

Heat oil in a large, heavy-based frypan over medium heat. Add eschalot, parsley stalks, chilli, garlic and soppressata, and cook, stirring, for 2-3 minutes until eschalot begins to soften. Add chickpeas and cook, stirring to coat, for a further 1-2 minutes.
2.

Add passata and 1 cup (250ml) water, then reduce heat to low. Cook for 10-15 minutes until slightly reduced. Season. Make 4 small indents in the mixture and crack an egg into each. Cook for 3-4 minutes until whites are cooked. Serve immediately.