Foodie Friday: Eggs with chickpeas, spinach and tomato


Today’s breakfast recipe is by Megann Evans for The Glycemic Index Foundation. Try this to keep the whole family energised and ready for the day ahead.


Eggs with chickpeas, spinach and tomato

Hearty eggs and good quality (low GI) carbs! Here's a one-pan wonder and vegetarian winner.
Course Breakfast, Brunch
Keyword easy breakfast, healthy, one pan
Total Time 15 minutes
Servings 4


  • 1 tbs olive oil
  • 1 can chickpeas drained and rinsed
  • 1 French shallot (or 2 spring onions) finely diced
  • 1 clove garlic crushed
  • 2 cups baby spinach
  • 4 eggs
  • 1/4 cup parmesan cheese shaved (optional)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 punnet cherry tomatoes halved
  • low GI bread (optional)


  • In a non-stick fry pan, add olive oil and bring to medium heat
  • Add the French shallot and garlic, stirring regularly, cook for 2mins (until tender and fragrant)
  • Add chickpeas and cook for approx. 3 mins
  • Add spinach and tomatoes and cook for another 2-3 mins
  • Make spaces in the mixture in the frypan and crack an egg inside of them
  • Cook for 3-5 more mins or until egg whites are almost set
  • Cover, and cook for 1-2 mins or until egg whites are set (yolks should still be runny)
  • Serve chickpea mixture with an egg in a shallow bowl and sprinkle salt, pepper and parmesan cheese shavings, and a slice of low GI toast

The post Foodie Friday: Eggs with chickpeas, spinach and tomato appeared first on The Interiors Addict.


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