Tomato & Chickpea Bowls

Instructions

1. Preheat the Oven

   10 min waiting

   • Set the oven to 170°C (340°F).
   • Allow it to fully preheat.

2. Prepare the Roasting Dish

   3 min hands-on

   • Combine tomatoes, chickpeas, and garlic in a large ovenproof dish.
   • Drizzle with olive oil and season with salt.
   • Toss to coat evenly.

3. Roast the Vegetables

   1 min hands-on32 min waiting

   • Place the dish in the oven.
   • Roast for 30–35 minutes, stirring halfway.
   • Ensure tomatoes are soft and garlic is tender.

4. Make the Garlic Yogurt Base

   3 min hands-on2 min waiting

   • Squeeze roasted garlic into a bowl.
   • Mix with Greek yogurt and season with salt.
   • Spread yogurt onto serving plates, creating a well in the center.

5. Cook the Eggs

   4 min hands-on4 min waiting

   • Bring a pot of water to a gentle simmer.
   • Poach or soft-boil the eggs for 3–4 minutes.
   • Transfer to cold water and peel if boiled.

6. Assemble the Dish

   2 min hands-on

   • Spoon roasted tomatoes and chickpeas into yogurt wells.
   • Top with poached or boiled eggs.

7. Finish with Flavor

   1 min hands-on

   • Drizzle hot sauce or harissa over eggs and vegetables.
   • Garnish with torn parsley.

8. Toast the Bread

   1 min hands-on2 min waiting

   • Slice and lightly toast the bread until golden.
   • Serve alongside the dish.
   • Cooking tips:
   • Use ripe tomatoes and avoid overcrowding the dish for even caramelization.
   • Loosen thick yogurt with water or olive oil for smoother consistency.
   • Warm the bread in the oven during the last 5 minutes of roasting.
   • Adjust hot sauce to taste or substitute with paprika for a milder option.