Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.