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Spicy Chickpea Breakfast Bowl with Za'atar Eggs

2 min
5 min
1 Servings


  • 2 teaspoons extra virgin olive oil (EVOO)
  • 2 free-range eggs
  • 1/2 tin of chickpeas, drained and rinsed
  • 1 teaspoon paprika
  • Sprinkle of chilli powder
  • 1 cup baby spinach leaves
  • Za'atar (middle eastern spice often available in supermarkets)
  • 1/2 punnet of cherry tomatoes
  • 1 tablespoon of tahini (available in health food aisle)


  • 1.Heat small fry-pan on med to high. Add 1 teaspoon of EVOO. Break in eggs and scramble until cooked. Add to small serving bowl.
  • 2.Return fry-pan to heat. Add 1 teaspoon of EVOO and add chickpeas, paprika and chilli powder (I add a sprinkle but add more if you like). Mix chickpeas until heated through then add to serving bowl.
  • 3.Return fry-pan to heat and add spinach. Cook for 30 seconds or until slightly wilted, then add to serving bowl.
  • 4.Serve with cherry tomatoes. Sprinkle eggs with za'atar, drizzle the tahini onto the chickpeas and finish the dish with salt and pepper. Enjoy!


  • I use extra virgin olive oil in my recipes. Highly quality EVOO is healthy to cook with even at high temps. Make sure it’s ‘extra virgin’ and use within 6 months of opening as lots of the healthy antioxidants will be lost after this time. 
  • Add the remaining chickpeas to your salad or dinner! – or eat as a snack like me! 
  • You can soak your own chickpeas (I’d recommend it!) but I haven’t gotten into that healthy habit just yet. I also rinse my chickpeas well and make sure I buy local rather than imported. 
  • Don’t worry about wiping down the fry pan between foods. It adds flavour and is much easier to just keep going, even if there is residue.

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