Author Notes
View the blog post at Spork Me —sporkme
Ingredients
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1.5 cups
chickpeas, drained (1 can)
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1 teaspoon
paprika
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2 tablespoons
fresh thyme leaves
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2
tomatoes, quartered
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1/4 cup
roasted red peppers
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1/2
onion, diced
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1 tablespoon
olive oil
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3
eggs
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1/2
avocado
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1/2
lemon, juiced
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1 dash
salt and pepper, to taste
Directions
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Get the grill in the oven nice and hot.
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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.
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Place under the grill in the oven for about 10 minutes, until tomatoes are getting brown edges.
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Remove and crack eggs over the dish. Bake for another 5 minutes, until the whites are cooked but the yolks are still soft.
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Serve with avocado and toast.
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