Eggs with warm spiced chickpeas, tomatoes, cucumber, and olive oil for a fresh savory breakfast.
DBy danton
Servings
2
1 can Canned chickpeas, drained and rinsed
4 piece Eggs
200 g Cherry tomatoes
1 piece Cucumber
3 tbsp Extra virgin olive oil
2 clove Garlic cloves
1 tsp Ground cumin
0.5 tsp Smoked paprika
0.5 tsp Ground coriander
0.5 tsp Dried oregano
0.25 tsp Chilli flakes
1 piece Lemon
0.25 cup Fresh flat-leaf parsley (garnish)
Salt
Black pepper
Calories
691 kcal
Protein
20g
Carbs
89g
Fat
30g
Fiber
12g
Sugar
10g
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Spiced Chickpeas
1. Heat olive oil in a medium skillet over medium heat. Add the garlic cloves, thinly sliced, and cook for 1 minute until fragrant and just golden — do not let them burn.
2 tbsp Extra virgin olive oil,
2 clove Garlic cloves
2. Add the cumin, smoked paprika, ground coriander, dried oregano, and chilli flakes to the pan and stir constantly for 30 seconds to bloom the spices in the oil.
3. Add the drained chickpeas and the cherry tomatoes (halved) to the pan. Season generously with salt and black pepper. Cook over medium heat for 6–8 minutes, stirring occasionally, until the tomatoes have softened and burst slightly and the chickpeas are heated through and beginning to crisp at the edges. Squeeze in the juice of half the lemon, stir, and remove from heat.
1 can Canned chickpeas, drained and rinsed,
200 g Cherry tomatoes,
0.5 piece Lemon,
Salt,
Black pepper
Eggs
4. In a separate non-stick pan, heat the remaining olive oil over medium-low heat. Crack in the eggs and cook sunny-side up for 3–4 minutes until the whites are fully set but the yolks are still runny. Season lightly with salt and pepper.
4 piece Eggs,
1 tbsp Extra virgin olive oil,
Salt,
Black pepper
Assembly
5. While the eggs cook, dice the cucumber into bite-sized chunks and toss with a squeeze of the remaining lemon juice and a pinch of salt.
1 piece Cucumber,
0.5 piece Lemon,
Salt
6. Divide the warm spiced chickpea and tomato mixture between two plates. Arrange the fried eggs on top and the fresh cucumber alongside. Scatter with chopped flat-leaf parsley and serve immediately.
0.2 cup Fresh flat-leaf parsley (garnish)
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