Recipes › Dinner

• Dinner
• 40 min
• Gluten-Free
• Pescatarian
• Vegetarian

Baked feta, chickpea and egg traybake

Roast peppers, tomatoes and chickpeas with baked feta and eggs.

Calories

590

Protein

32 g

Carbs

50 g

Fat

31 g

Per serving. Makes 2 servings.

Ingredients

• 2 Red bell pepper
• 250 g Cherry tomatoes
• 240 g Chickpeas, canned, drained
• 1 Red onion
• 1 tbsp Olive oil
• 1 tsp Dried oregano
• 1 tsp Smoked paprika
• 100 g Feta cheese
• 4 Eggs
• 5 g Fresh parsley

Contains: Eggs, Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan).
2. Deseed the peppers and cut into chunks and cut the red onion into wedges.
3. Toss the peppers, tomatoes, chickpeas and onion with the oil, oregano and smoked paprika in a roasting tin. Roast for 15 minutes.
4. Break the feta into chunks and tuck it in. Make 4 gaps and crack an egg into each.
5. Bake for 10–12 minutes until the whites are set. Scatter with chopped parsley.

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