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tomato & chickpea eggs

day 3 of COVID-19 MNDAY BFASTs & we have ourselves a devil in a skillet, though when you look at the healthy & nutritious ingredients, you will realize it's an angel!

(serves 4 & takes 25 minutes)


3 large vine tomatoes, cubed

½ tsp kosher salt

¼ cup extra-virgin olive oil

1 15-oz can chickpeas, drained

4 large eggs

almonds & chives, finely chopped, for serving


1. mix chopped tomatoes & ¼ tsp salt. in a large skillet with a lid over medium, heat oil. add chickpeas & tomatoes, & bring to a simmer. cook 10 minutes. season with ¼ tsp salt & make pockets near sides of skillet for eggs. 2. reduce heat to low & break eggs into pockets. cover skillet & cook until eggs are set, about 8 minutes.

3. remove from heat, top with chives & almonds, & serve.


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