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!
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
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