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5-Minute Breakfast – Eggs with Tomato Chickpeas

5 mins
5 mins
2 Servings

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…


  • 1 tablespoon extra virgin olive oil
  • 2 free range eggs
  • 1 x 400g tin of chickpeas, drained
  • 1 x 400g tin of crushed tomatoes
  • 1 cup your favourite leafy greens (e.g. Baby spinach, rocket…) (optional)
  • 1-2 tablesppons hummus (optional)
  • 1 tablespoon 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)


  • 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.