Skillet Baked Eggs with Chickpeas, Spinach and Feta
A warm chickpea and spinach skillet with firm baked eggs, feta and toasted bread for dipping.
Ingredients
- 8 pieces eggs
- 2 cans canned chickpeas, rinsed and drained
- 200 g baby spinach
- 100 g pasteurised feta, crumbled
- 2 tbsp olive oil
- 4 pieces scallions, green parts, sliced
- 2 cloves garlic, grated
- 1 tsp ground cumin
- 4 slices gluten-free bread, toasted
- 1 piece lemon, juice
Method
- Soften scallions and garlic in oil over medium heat.3 min timer
- Add chickpeas, cumin and lemon; warm until saucy.7 min timer
- Stir in spinach until it wilts, then nestle in the eggs.
- Cover and cook until the yolks are completely firm.10 min timer
- Crumble feta over, toast the bread and set aside the kids' share.Kids’ plate comes out here
Kids’ plate: Egg and bean dippers
On the plate: A firm baked egg, soft chickpeas and a slice of toast cut in strips.
Make it a game: Drag a toast strip through the egg like a little boat.
Set it aside at step 5, before the grown-ups’ sauce or spice goes on.
Why it works
- Hashimoto's thyroiditis: Chickpeas, spinach and eggs with cumin and lemon, no soy in the pan.
- Gluten-free: Served with gluten-free bread for dipping into the skillet.
- Kid (4–12): Mild and mild-warmed, with the feta left off her plate.
- Toddler (1–3): Mashed beans, soft egg and toast strips, everything easy to chew.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Gluten-free recipes, Crohn’s and colitis recipes, Vegetarian recipes, Kid-friendly recipes, One pan recipes, Quick recipes.