It's hard to beat eggs when it comes to breakfast — it might not seem like it, but there is a lot of power hiding in those shells! Besides being stacked with protein, eggs have also been shown to fight belly fat. Add chickpeas to the mix, and you're looking at a breakfast that will power you straight to lunch.
Chickpeas (aka garbanzo beans) are also full of good-for-you protein but have the added benefit of filling fibre, meaning you'll stay fuller longer. Chickpeas also have the support of science! A study showed that individuals who ate chickpeas made healthier food choices throughout the day compared to those that skipped the Mediterranean favourite.
Don't let appearances fool you! Despite how elegant this dish may look, it's ridiculously easy to prepare. Everything goes into one dish and then straight into the oven. It's also a dish that you can get creative with by changing up the vegetables or spices you include or baking it with a tomato or pesto sauce.
- 1 430-gram tin of chickpeas, rinsed
Handful of spinach, coarsely chopped
1 teaspoon of sumac (optional)
1/2 teaspoon paprika
1/4 teaspoon sea salt
Black pepper, to taste
3 tablespoons extra virgin olive oil
2 large eggs
- Optional toppings:
Sliced Spring onions
Spoonful of harissa, pesto, or another sauce of your choice
- Preheat oven to 450°F.
- Place the chickpeas and spinach into a small baking dish; add the sumac (if using), paprika, salt, pepper, and olive oil. Place in the oven for five minutes.
- Remove and carefully crack the two eggs over the chickpeas and return to the oven. Bake for another five minutes. Check the dish, and if the eggs are not cooked enough, return for another 2-3 minutes. You want the whites to be cooked but the yolks to be a little runny.
- Serve right away and top with any additional toppings you like.
- 2 servings
- Total Time
- 14 minutes, 59 seconds