Spicy chickpea eggs
(at time of publication)
- 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
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!
Nutrition Info (per serve)
Total fat 19g
–Saturated fat 5g
Dietary fibre 12g
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