Spicy chickpea eggs

Serves: 4

Time to make: 20 mins , excludes making base mix

Ingredients

spray oil
2 cups mushrooms, sliced
1 green capsicum, diced
1 carrot, sliced
1 portion Tasty chickpeagarbanzoX mix (see tip)
400g can chopped tomatoes
2 teaspoons chilli powder
3 cloves roasted garlic, purée squeezed out
8 eggs
50g grated reduced-fat cheese
4 x 50g slices rustic wholegrain bread
4 cups wild rocketarugulaX

Instructions

Stay Awake

1 Preheat oven to 190°C. Heat a non-stick pan with oil spray and cook mushrooms, capsicum and carrot until softened. Add chickpea mix with tomatoes, chilli powder, garlic purée and 1/2 cup water. Heat through.

2 Spoon equal measures of mixture in 4 ovenproof serving dishes. Make a small scoop in each dish and add 2 eggs. Sprinkle with some cheese. Bake for 12-15 minutes or until eggs are cooked. Serve with bread and rocket and freshly ground black pepper.

Variations

Make it gluten free: Check all ground spices are gluten free (including those in Tasty chickpea mix), and use gluten-free bread rolls.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 500 cal

Kilojoules 2090 kJ

Protein 35 g

Total fat 19 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 15 g

Dietary fibre 12 g

Sodium 750 mg

Calcium 460 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.