You’ll Need
For the Ramekins
2 x 400g tins chickpeas, drained
200g frozen spinach, thawed and squeezed dry
1 onion, finely chopped
3 garlic cloves, finely grated
1 tbsp vegetable oil
1 x 400g tin chopped tomatoes
1 tsp smoked paprika
1 tsp ground cumin
1 tbsp sherry or red wine vinegar
4 eggs
Sea salt and black pepper
Optional but dangerous
Crusty bread
Chilli flakes
A spoonful of yoghurt
Equipment
Four 450ml heatproof ramekins
Method
Preheat your air fryer to 185°C.
Put the onion and oil in a heatproof dish and air fry for 5 minutes.
Stir in the garlic, paprika and cumin and cook for 1 minute.
Add the tomatoes, chickpeas and spinach and air fry for 8 minutes until thick and bubbling.
Stir in the vinegar, season and divide between the ramekins.
Make a hollow in each, crack in an egg and season the whites lightly.
Air fry at 175°C for 6-9 minutes until the whites are set and the yolks are cooked to your liking.
Rest for 2 minutes; the eggs continue to firm in the hot ramekins.