Mediterranean Chickpea & Egg Breakfast Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 30 min · Beans · vegetarian, gluten-free
354 cal
18g protein
30g carbs
18g fat
per serving · estimated
Ingredients
- 1 can (15 oz) Canned chickpeas
- 2 large Eggs
- 1/2 cup Cherry tomatoes
- 1/4 cup Fresh parsley
- 1 tbsp Olive oil
- 1/4 cup Feta cheese
- 1/2 tsp Paprika
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Drain and rinse the chickpeas. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas and cook for 5 minutes until slightly crispy.
- In the same skillet, add cherry tomatoes and cook for 2-3 minutes until softened.
- Create four wells in the chickpea and tomato mixture. Crack one egg into each well. Cover and cook for 5-7 minutes until eggs are set to your liking.
- Sprinkle with paprika, salt, and pepper. Crumble feta cheese over the top and garnish with chopped parsley.
- Serve immediately in bowls. Enjoy a hearty, Mediterranean-inspired breakfast.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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