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- 1.5 cups chickpeas, drained (1 can)
- 1 teaspoon paprika
- 2 tablespoons fresh thyme leaves
- 2 tomatoes, quartered
- 1/4 cup roasted red peppers
- 1/2 onion, diced
- 1 tablespoon olive oil
- 3 eggs
- 1/2 avocado
- 1/2 lemon, juiced
- 1 dash salt and pepper, to taste
- 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.
- This recipe was entered in the contest for Your Best Holiday Breakfast II