This is the kind of dish that takes minutes to whip up, but feels and tastes like a dish you’d eat to treat yo self. It’s filling, savory and a little spicy–all you’d want in a breakfast. Lucky for you, the bonus is that it’s also healthy and not full of simple grains and fat like most.
I learned how to make this basic Middle Eastern dish with peppers, but I personally don’t love pairing chunks of peppers with a tomato base, so I left peppers out. But I did add chickpeas which gives good texture and heartiness, and feta cheese because it’s just so darn salty and delicious.
– 1 Tbs. Extra Virgin Olive Oil
– 1 tsp. minced garlic
– 1/8 tsp. hot paprika
– 1/4 tsp. cumin
– 7 oz fire roasted diced tomatoes (half of a typical can)
– 1/4 cup chickpeas
– 2 large eggs
– 2 Tbs. crumbled feta
– 1 Tbs. thinly sliced scallions
– Kosher salt & freshly ground pepper
Heat your oven to 375 F. In a small skillet (8″ skillet is perfect) heat the EVOO over medium heat. Cook the garlic until fragrant, about 1-2 minutes. Add the paprika, cumin and pinch of salt and pepper. Stir in tomatoes until small bubbles form, then bring to a simmer.
Scatter the chickpeas and crack the eggs on top. Sprinkle with cheese and scallions.
Place skillet in the oven until egg whites set and cheese is melted, about 8 minutes. Remove from oven, let cool for a minute, and enjoy! It’s delicious with fresh avocado slices on top, as well as doughy bread that will soak up all that deliciousness.