Fried eggs on chickpeas with spinach
~20 minon the hobFusionVegetarianGluten-freeDairy-free
446kcal
27 gprotein
26 gcarbs
22 gfat
11 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 655 | 38 g |
| Emmagetting lean | 27% | 361 | 23 g |
| Jackgrowing | 24% | 316 | 19 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Eggs2
- Chickpeas — 400 g tin½ tin
- Baby spinach100 g
- Cherry tomatoes120 g
- Garlic1 clove
- Extra virgin olive oil2 tsp
- Eggs4
- Chickpeas — 400 g tin1 tin
- Baby spinach200 g
- Cherry tomatoes240 g
- Garlic2 cloves
- Extra virgin olive oil1 tbsp
- Eggs8
- Chickpeas — 400 g tin2 tins
- Baby spinach400 g
- Cherry tomatoes480 g
- Garlic4 cloves
- Extra virgin olive oil2 tbsp
From your store cupboard
Black pepperSweet paprikaSaltGround cumin
Method
- Drain and rinse the chickpeas. Heat the oil in the pan, add the chickpeas, a teaspoon of cumin and a teaspoon of sweet paprika and fry 4 minutes — the chickpeas should turn golden.
- Add the halved cherry tomatoes and the crushed garlic and fry 3 minutes.
- Stir the spinach in and let it wilt, about a minute. Season with salt and pepper.
- Make a hollow in the mixture for each egg and crack one into each. Cover with a lid and cook 6 minutes — firm white, runny yolk.
- Serve straight from the pan.
- Drain and rinse the chickpeas. Heat the oil in the pan, add the chickpeas, a teaspoon of cumin and a teaspoon of sweet paprika and fry 4 minutes — the chickpeas should turn golden.
- Add the halved cherry tomatoes and the crushed garlic and fry 3 minutes.
- Stir the spinach in and let it wilt, about a minute. Season with salt and pepper.
- Make a hollow in the mixture for each egg and crack one into each. Cover with a lid and cook 6 minutes — firm white, runny yolk.
- Serve straight from the pan.
- Drain and rinse the chickpeas. Heat the oil in the pan, add the chickpeas, a teaspoon of cumin and a teaspoon of sweet paprika and fry 4 minutes — the chickpeas should turn golden.
- Add the halved cherry tomatoes and the crushed garlic and fry 3 minutes.
- Stir the spinach in and let it wilt, about a minute. Season with salt and pepper.
- Make a hollow in the mixture for each egg and crack one into each. Cover with a lid and cook 6 minutes — firm white, runny yolk.
- Serve straight from the pan.
Allergens: Eggs (3)
