Chickpea, Tomato, and Roasted Red Pepper Skillet Breakfast

By sporkme
November 12, 2011
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Author Notes: View the blog post at Spork Mesporkme

Serves: 2

  • 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
  1. Get the grill in the oven nice and hot.
  2. 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.
  3. Place under the grill in the oven for about 10 minutes, until tomatoes are getting brown edges.
  4. Remove and crack eggs over the dish. Bake for another 5 minutes, until the whites are cooked but the yolks are still soft.
  5. Serve with avocado and toast.

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