Lemony Egg in a Spinach-Chickpea Nest

by Karen Raye
Lemony Egg in a Spinach-Chickpea Nest


1 tablespoon olive oil + 1 teaspoons olive oil, divided
2 cups (baby) spinach
Pinch kosher salt & freshly ground black pepper
1/2 cup cooked/canned chickpeas (garbanzo beans), drained
2 teaspoons lemon zest
1 egg
Lemon juice


Heat one tablespoon olive oil in a medium saute pan over medium heat. Add the spinach along with a pinch of salt and pepper and saute, stirring occasionally, until wilted, about one minute. Add chickpeas and lemon zest. Carefully smash the chickpeas with a fork while combining the ingredients. With a wooden spoon, shape the mixture into a “wreath” with a hole in the middle. Drizzle the remaining teaspoon of olive oil into the hole, and then crack the egg into the hole. Cover pan with a lid and cook until egg has cooked through to desired doneness. Use a large spatula to transfer the egg and “nest” to a plate. Some of the edges of the nest may fall off; just put it back into position on the plate. Top egg with a little additional salt and pepper, if desired, and squeeze a little fresh lemon juice over the top. Serve.

Recipe by Karen Raye

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.