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

"Rob, Shelley and the team have been delivering delicious, high quality food to us for the past two years, including lots of fantastic locally grown produce. This family couldn't do without them"

— EA

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