Savory Egg Breakfast Plate
Ingredients
Chickpeas
-
1
can (550 ml)
chickpeas, washed, strained, and dried
-
2
tbsp
olive oil
-
1
tbsp
lemon juice
-
1
tbsp
garlic powder
-
1
tbsp
umami powder
-
1
tsp
paprika
-
1
tsp
oregano
-
½
tsp
salt
-
½
tsp
pepper
-
dash
red chili flakes
Yogurt
-
½
cup
regular or vegan yogurt
-
1
tbsp
lemon juice
-
1
tbsp
olive oil
-
½
tsp
sea salt
-
¼
tsp
pepper
Toppings
-
2
eggs
-
¼-½
cup
halved baby tomatoes
-
½
cup
zucchini, shaved or thinly sliced into ribbons
-
to taste
chili oil or chili flakes & olive oil
-
to taste
fresh mint and/or basil
-
to taste
salt and pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine the chickpea ingredients and stir until well coated.
- Transfer the chickpeas to the lined baking sheet and bake for 25 minutes, stirring occasionally.
- For the yogurt, mix all yogurt ingredients in a small bowl and set aside.
- To make soft-boiled eggs, boil water, reduce to medium heat, and gently lower eggs into the pot.
- Cook eggs for 6 minutes, then transfer to an ice bath for 5-10 minutes before peeling and slicing.
- Assemble the breakfast plate by spreading yogurt on the plate, adding roasted chickpeas, chopped tomatoes, zucchini ribbons, halved eggs, and drizzling with chili oil or flakes and olive oil. Season and enjoy!
Nutrition Facts (estimated)
Servings
1
Calories
651
Total fat
46.3g
Total carbohydrates
41.2g
Total protein
25g
Sodium
2822.2mg
Cholesterol
372mg
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