Baked eggs in pesto chickpeas

Ingredients

• 1 clove garlic, finely sliced
• 3 tbsp olive oil
• 15 cherry tomatoes, whole
• 1 tbsp tomato purée
• 1/2 onion, finely sliced
• Pinch salt
• 5 tbsp pesto
• 1 jar (550g) chickpeas (blend 1/4 with 1 clove black garlic, 1 tbsp pesto, 1 tbsp balsamic, 1 tbsp vinegar, 1 tbsp cream cheese)
• 1/2 lemon
• 4 tsp cream cheese
• 1 tbsp pine nuts
• 3 tbsp sundried tomato pesto (recipe on my feed & story)
• 1 tbsp balsamic
• Shaved Parmesan

Method

1. Make your pesto or use store bought.
2. Heat 3 tbsp olive oil in a large frying pan on medium heat
3. Add the sliced onion and garlic clove and fry for a couple of minutes
4. Add the cherry tomatoes, salt and pepper and continue to fry until the tomatoes are blistering
5. Reduce the heat, add the pesto, tomato purée and season
6. Add 3/4 jar of drained Spanish chickpeas to the pan and stir - add the remaining 1/4 to a blender with the black garlic, pesto, balsamic, vinegar and cream cheese and 200ml hot water
7. Blend until smooth, then pour into the pan with the tomatoes and the chickpeas
8. Add juice of 1/2 lemon and simmer for 2-3 mins
9. Make 4 wells in the mixture, crack in 4 eggs and cover with a lid and leave to cook for 5 mins on medium low
10. Preheat the oven to 200°C
11. Add 4 tsp cream cheese around the eggs, then add the pan to the oven and allow the eggs to cook through, leaving the yolks runny
12. Take out the oven just before the eggs are cooked and leave to sit for 10 mins
13. Add the sundried tomato pesto, pine nuts, Parmesan and balsamic to the top and season.
14. Serve with garlic bread.