This hearty brunch casserole is made by sautéing cooked chickpeas with tomatoes and cumin, then baking cracked eggs on top with a saffron aroma. Saffron-infused water adds a golden color and delicate fragrance.
Grate the tomatoes and sauté them in olive oil.
Add the chickpeas, cumin, salt, and black pepper. Cook for 5 minutes more.
Soak the saffron in two 15 ml measures of warm water for 15 minutes to release its color.
Stir the saffron water into the chickpea mixture, then transfer to a casserole dish.
Crack the eggs over the mixture and place the casserole dish in the oven.
Bake in an oven preheated to 170°C / 340°F for 20 minutes, until the egg whites are set and the yolks are creamy.
Take care not to break the yolks when cracking the eggs; the appearance and texture of the casserole depend on it. If you remove it too early, the yolks will be runny; too late, and they will dry out. Twenty minutes is ideal. Contains egg.
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