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Spicy Chickpea Breakfast Bowl with Za’atar Eggs
- Total Time: 7 minutes
- Yield: 1 1x
- Diet: Gluten Free
Ingredients
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- 2 tsp extra virgin olive oil (EVOO)
- 2 free-range eggs
- 200 g chickpeas, drained and rinsed
- 1 tsp paprika
- 1 sprinkle chilli powder
- 1 cup baby spinach leaves
- 1 tsp Za'atar spice
- 100 g cherry tomatoes
- 1 tbsp tahini
Instructions
- Heat small fry-pan on med to high. Add 1 teaspoon of EVOO. Break in eggs and scramble until cooked. Add to small serving bowl.
- Return fry-pan to heat. Add 1 teaspoon of EVOO and add chickpeas, paprika and chilli powder (I add a sprinkle but add more if you like). Mix chickpeas until heated through then add to serving bowl.
- Return fry-pan to heat and add spinach. Cook for 30 seconds or until slightly wilted, then add to serving bowl.
- Serve with cherry tomatoes. Sprinkle eggs with za’atar, drizzle the tahini onto the chickpeas and finish the dish with salt and pepper. Enjoy!
Notes
- I use extra virgin olive oil in my recipes. Highly quality EVOO is healthy to cook with even at high temps. Make sure it’s ‘extra virgin’ and use within 6 months of opening as lots of the healthy antioxidants will be lost after this time.
- Add the remaining chickpeas to your salad or dinner! – or eat as a snack like me!
- You can soak your own chickpeas (I’d recommend it!) but I haven’t gotten into that healthy habit just yet. I also rinse my chickpeas well and make sure I buy local rather than imported.
- Don’t worry about wiping down the fry pan between foods. It adds flavour and is much easier to just keep going, even if there is residue.
- Prep Time: 2 mins
- Cook Time: 5 mins
