Creamy Greek Yogurt Egg Salad with Smoked Paprika makes for a tasty, healthy lunch or snack. Greek yogurt keeps it light and smoked paprika elevates it’s flavor! Serve on bread or with crackers and veggies for a light meal! This is about as timely of a holiday/post-holiday recipe I think I’ve ever been. Egg salad […]
Starting my mornings off with a delicious healthy breakfast is always a MUST for me and there really are so many ways you can spice up your morning routine if you are sick of eating the same old thing every day. These Quinoa Egg White Wraps are super easy to make, are packed with tons of […]
If you’re British like I am, you’ve probably made a million full English breakfasts in your life (or whatever your regional equivalent is called). You’ll have your own favourite elements to include and your own cooking methods, and you won’t need me to tell you how I make mine. This post is more aimed at my […]
It’s hard to beat eggs when it comes to breakfast – it might not seem like it, but there is a lot of power hiding in those shells! Besides being stacked with protein, eggs have also been shown to fight belly fat. Add chickpeas to the mix, and you’re looking at a breakfast that will power you straight to lunch.
Chickpeas (aka garbanzo beans) are also full of good-for-you protein but have the added benefit of filling fiber, meaning you’ll stay fuller longer. Chickpeas also have the support of science! A study showed that individuals who ate chickpeas made healthier food choices throughout the day compared to those that skipped the Mediterranean favorite.
Don’t let appearances fool you! Despite how elegant this dish may look, it’s ridiculously easy to prepare. Everything goes into one dish and then straight into the oven. It’s also a dish that you can get creative with by changing up the veggies or spices you include or baking it with a tomato or pesto sauce.
- 1 14-15 ounce can of chickpeas, rinsed
- Handful of spinach, coarsely chopped
- 1 teaspoon of sumac (optional)
- 1/2 teaspoon paprika
- 1/4 teaspoon sea salt
- Black pepper, to taste
- 1/4 cup of extra virgin olive oil
- 2 large eggs
- Optional toppings:
- Additional sumac
- Sliced scallions
- Sliced avocado
- Spoonful of harissa, pesto, or another sauce of your choice
- Preheat oven to 450°F.
- Place the chickpeas and spinach into a small baking dish; add the sumac (if using), paprika, salt, pepper, and olive oil. Place in the oven for five minutes.
- Remove and carefully crack the two eggs over the chickpeas and return to the oven. Bake for another five minutes. Check the dish, and if the eggs are not cooked enough, return for another 2-3 minutes. You want the whites to be cooked but the yolks to be a little runny.
- Serve right away and top with any additional toppings you like.
- Eggs, Breakfast/Brunch
- 2 servings
- Cook Time
- 15 minutes
I first discovered egg drop soup a few years back – in fact, it was one of the very first recipes I ever posted on this blog way back in 2011. You can find it if you use my search bar… but I wouldn’t recommend it. The recipe itself is a little questionable, and the […]
You guys this might be the EASIEST recipe I’ve ever made. Seriously. After a full week of meal prepping, I had a ton of leftover veggies that I wanted to use up so I thought why not roast them in a casserole dish and throw some eggs on top! This dish is literally as simple as […]