Huevos al horno con garbanzos, tomates y albahaca

Ingredientes

• Large Handful Cherry Tomatoes, halved
• Juice of 1/4 Lemon
• 1/2 tbsp Extra Virgin Olive Oil
• Sea Salt
• 2 Sprigs Basil
• 1 Can Chickpeas
• Large Pinch Fennel Seeds
• Freshly Ground Black Pepper
• 2 Large Eggs
• Tabasco, to serve (optional)

Preparación

1. 1

   Heat a large, non-stick frying pan over a medium-high heat.

2. 2

   While the pan is heating up, combine the halved cherry tomatoes, lemon juice, extra virgin olive oil, a pinch of sea salt and the basil leaves, torn, reserving some of the smaller ones to sprinkle over the pan at the end of cooking. Set aside to marinate.

3. 3

   Drain the chickpeas and add them to the pan along with the fennel seeds (lightly crushed between your fingertips as you add them to the pan) and a good amount of salt and pepper. Toss every few minutes until the chickpeas have started to pop, brown and go slightly crispy.

4. 4

   Add 2 tbsp water to the tomato mixture, and pour it into the pan. Stir to combine, and let the liquid bubble away and the tomatoes soften slightly.

5. 5

   Crack the eggs into the pan, turn the heat down to low, and cover the pan with a lid or a baking tray. Allow the eggs to bake for 3-4 minutes until the whites are just set.

6. 6

   Sprinkle over the remaining basil and enough tabasco to your liking before serving.