Chickpea, Tomato, and Roasted Red Pepper Skillet Breakfast

I’m definitely in need of a grocery shop, this was the last of what was in the fridge and some cans from the cupboard, but it was a really nice (healthy?) breakfast for a Saturday.

Ingredients (serves 2):

  • 1 can chickpeas, drained
  • 1 tsp paprika
  • 2 tbsp fresh thyme leaves
  • 2 tomatoes, cut in quarters
  • 1/4 cup roasted red peppers
  • 1/2 onion, diced
  • 1 tbsp olive oil
  • 3 eggs
  • Salt and pepper
  • 1/2 avocado
  • Juice of half a lemon

Get the grill in the oven nice and hot.  In a small oven-proof skillet, saute chickpeas, onion, thyme and paprika in olive oil on the stove.  Once the onions are soft, add the tomatoes and peppers for a minute, stirring into the spices and seasoning with salt, pepper, and lemon.  Place under the grill in the oven for about 10 minutes, until tomatoes are getting brown edges.  Remove and crack eggs over the dish.  Bake for another 5 minutes, until the whites are cooked but the yolks are still soft.  Serve with avocado and toast.


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