fbpx

I’m a TV nutritionist and dietitian who’s on a mission to help wonderful people like you create a healthier relationship with food and love their bodies unconditionally.

Hey there, I'm

Back to Basics app

Explore recipes:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

5-Minute Breakfast – Eggs with Tomato Chickpeas


  • Total Time: 5 minutes
  • Yield: 2 1x
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1 tbsp extra virgin olive oil
  • 2 free range eggs
  • 400 g tin chickpeas, drained
  • 400 g tin crushed tomatoes
  • 1 cup favourite leafy greens (e.g. Baby spinach, rocket…) (optional)
  • 2 tbsp hummus
  • 1 tbsp herbs (use a mix of what you have/love. I used 1 tsp paprika, 1 tsp dried oregano, 1 tsp harrisa powder, 1 tsp chilli flakes)

Instructions

  1. Eat a large and a small fry pan on the stove top to med-high. Split oil between the two pans.
  2. Once hot, add chickpeas to large pan. Meanwhile, crack eggs into the small pan.
  3. Return to the large pan and add tomatoes and herbs to chickpeas. Sautee for 3 minutes until heated through.
  4. Serve with leafy greens (if you have) and/or a dollop of hummus or fermented veg (optional). Add salt and pepper to taste and enjoy.

Notes

This incredibly healthy breakfast is surprisingly easy to pull together. You’ll get 19.5g of protein, 5g of fibre and 1-2 serves of veg before you’ve even left for work…

  • Cook Time: 5 mins

“The best health app I've ever used!”
- Leah, Sydney

order groceries from the app!

Try Free →

Want healthy, family friendly recipes?

back to basics app