Chickpeas (canned, drained): 120g (1/2 cup), Eggs: 100g (2 large), Spinach: 60g (2 cups, fresh), Tomatoes (canned, diced): 150g (3/4 cup), Onion: 50g (1/2 cup, diced), Bell pepper (red): 50g (1/2 cup, diced), Garlic: 6g (2 cloves, minced), Cumin: 2g (1/2 tsp), Paprika: 2g (1/2 tsp), Chili powder: 1g (1/4 tsp), Olive oil: 10ml (2 tsp), Feta cheese: 30g (2 tbsp, crumbled), Fresh parsley: 5g (1 tbsp, chopped), Whole grain bread: 30g (1 small slice), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Heat 10ml olive oil in a large skillet over medium heat. 2. Add 50g diced onion and 50g diced bell pepper. Cook until softened, about 5 minutes. 3. Add 6g minced garlic and cook for 30 seconds. 4. Add 2g cumin, 2g paprika, 1g chili powder, 1g salt, and 1g black pepper. Stir for 30 seconds until fragrant. 5. Add 150g diced tomatoes and bring to a simmer. Cook for 5 minutes until slightly thickened. 6. Add 120g chickpeas and cook for 2 minutes. 7. Add 60g spinach and cook until wilted, about 2 minutes. 8. Make 2 wells in the mixture and crack an egg into each well. 9. Cover and cook for 5-7 minutes, until egg whites are set but yolks are still runny (or cook longer if you prefer firmer yolks). 10. Sprinkle with 30g crumbled feta cheese and 5g chopped parsley. 11. Serve with 30g whole grain bread.
