Recipes

Ingredients

2 servings:

• 4 eggs
• 150 g chicken breast (optional, for extra protein)
• 150 g chickpeas, drained
• 1 can diced tomatoes (400 g)
• 1 bell pepper
• 1 onion
• 2 cloves of garlic
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika chili flakes to taste
• salt & pepper
• fresh parsley and cilantro

Preparation

1. Cut the chicken breast into small pieces. Sauté in olive oil until cooked through on all sides.
2. Add the chopped onion and bell pepper and sauté for 5 minutes.
3. Add the garlic, cumin, paprika, and chili. Sauté for another minute.
4. Add the diced tomatoes and chickpeas. Let simmer gently for 8–10 minutes.
5. Make 4 wells in the sauce and crack the eggs into them.
6. Cover the pan and cook for 5–7 minutes, until the egg whites have set.
7. Sprinkle with fresh herbs.

Lunch Dinner