Spicy chickpea eggs
Time to make: 20 mins , excludes making base mix
(at time of publication)
Nutrition Info.(per serve)
- oil spray
- 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
Total fat 19g
Saturated fat 5g
Dietary fibre 12g
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.
Make it gluten free: Check all ground spices are gluten free (including those in Tasty chickpea mix), and use gluten-free bread rolls.
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!
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