Buy all ingredients right below the recipe
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1 small red onion
- 2 cloves garlic (crushed)
- 1 red bell pepper
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- 1 cup fresh basil (or parsley)
- 300 g canned chickpeas (in water), rinsed and drained
- 400 g canned whole tomatoes
- 4 eggs
- 1 pinch sea salt
- 1 pinch ground black pepper
- 50 g feta cheese
- 200 g whole wheat sourdough bread
INSTRUCTIONS
- 1Heat 1 tablespoon of olive oil in a large pan, then add the finely chopped onion and diced bell pepper. Sauté over medium heat for 5-10 minutes until softened.
- 2Add the crushed garlic, paprika, and cumin, then sauté for a few seconds to release their aromas. After this, add the canned tomatoes (lightly crushed with a fork) and cook until the sauce thickens.
- 3Add the rinsed chickpeas, season with salt and pepper, then cook for a few more minutes. Make four small wells in the sauce and crack an egg into each.
- 4Cover the pan and cook over low heat for 6–8 minutes, until the egg whites are set but the yolks are still slightly runny.
- 5When serving, sprinkle with fresh basil or parsley and crumble feta cheese over it.
Lőrincz Eszter
For me, a healthy lifestyle is not about prohibitions, but about exciting opportunities. As a dietitian, day by day I help my patients experience that conscious eating is not boring, but colorful, varied, and delicious!