March 28, 2024

Portalcot

Interior spice

Foodie Friday: Eggs with chickpeas, spinach and tomato

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Today’s breakfast recipe is by Megann Evans for The Glycemic Index Foundation. Try this to keep the whole family energised and ready for the day ahead.

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Eggs with chickpeas, spinach and tomato

Hearty eggs and good quality (low GI) carbs! Here's a one-pan wonder and vegetarian winner.
Course Breakfast, Brunch
Keyword easy breakfast, healthy, one pan
Total Time 15 minutes
Servings 4

Ingredients

  • 1 tbs olive oil
  • 1 can chickpeas drained and rinsed
  • 1 French shallot (or 2 spring onions) finely diced
  • 1 clove garlic crushed
  • 2 cups baby spinach
  • 4 eggs
  • 1/4 cup parmesan cheese shaved (optional)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 punnet cherry tomatoes halved
  • low GI bread (optional)

Instructions

  • In a non-stick fry pan, add olive oil and bring to medium heat
  • Add the French shallot and garlic, stirring regularly, cook for 2mins (until tender and fragrant)
  • Add chickpeas and cook for approx. 3 mins
  • Add spinach and tomatoes and cook for another 2-3 mins
  • Make spaces in the mixture in the frypan and crack an egg inside of them
  • Cook for 3-5 more mins or until egg whites are almost set
  • Cover, and cook for 1-2 mins or until egg whites are set (yolks should still be runny)
  • Serve chickpea mixture with an egg in a shallow bowl and sprinkle salt, pepper and parmesan cheese shavings, and a slice of low GI toast

The post Foodie Friday: Eggs with chickpeas, spinach and tomato appeared first on The Interiors Addict.

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