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5-Minute Breakfast – Eggs with Tomato Chickpeas

  • Total Time: 5 minutes
  • Yield: 2 1x
  • Diet: Gluten Free


Units Scale
  • 1 tbsp extra virgin olive oil
  • 2 free range eggs
  • 400 g tin chickpeas, drained
  • 400 g tin crushed tomatoes
  • 1 cup favourite leafy greens (e.g. Baby spinach, rocket…) (optional)
  • 2 tbsp hummus
  • 1 tbsp herbs (use a mix of what you have/love. I used 1 tsp paprika, 1 tsp dried oregano, 1 tsp harrisa powder, 1 tsp chilli flakes)


  1. Eat a large and a small fry pan on the stove top to med-high. Split oil between the two pans.
  2. Once hot, add chickpeas to large pan. Meanwhile, crack eggs into the small pan.
  3. Return to the large pan and add tomatoes and herbs to chickpeas. Sautee for 3 minutes until heated through.
  4. Serve with leafy greens (if you have) and/or a dollop of hummus or fermented veg (optional). Add salt and pepper to taste and enjoy.


This incredibly healthy breakfast is surprisingly easy to pull together. You’ll get 19.5g of protein, 5g of fibre and 1-2 serves of veg before you’ve even left for work…

  • Cook Time: 5 mins

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