• 20g Kerrygold® Irish Creamery Butter 454g
  • 400g Tin cherry tomatoes
  • 400g Tin chickpeas, drained & rinsed
  • 1/2 tsp chilli flakes
  • 1 Medium red onion, diced
  • Handful of baby spinach leaves
  • 1 Garlic clove, finely minced
  • 3 Large eggs (one per serving)
Print recipe


  1. In a large heavy bottomed frying pan melt the butter and fry off the onion and chilli flakes until soft, add the garlic and continue to fry for a few minutes.
  2. Add the tinned cherry tomatoes to the pan and the drained chickpeas and bring to a simmer over a medium heat and allow to thicken slightly.
  3. Season with salt and pepper and stir through the spinach leaves to wilt. 
  4. Crack the eggs straight into the pan and cover with a lid or tin foil and cook for 5 minutes or until the egg whites are set and the yolks are cooked to your liking.
  5. Serve immediately with fresh sourdough and salted butter.

A great weekend Brunch dish!

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