Whip up this irresistible chickpea and tomato delight, crowned with perfectly fried eggs! Packed with protein from the chickpeas and eggs, and the antioxidant power of tomatoes, this dish is a flavour explosion that's both healthy and incredibly satisfying. Get ready to tantalise your taste buds!
cooked
halved
Preheat your oven or air fryer to 200°C. In a bowl, combine the cooked chickpeas and halved cherry tomatoes. Drizzle with extra virgin olive oil, then season with salt, black pepper, oregano, and turmeric. Mix well to ensure all ingredients are evenly coated.
Spread the chickpea and tomato mixture onto a baking tray lined with baking paper. Roast in the preheated oven or air fryer for 15 minutes, or until the tomatoes are slightly softened and the chickpeas are lightly toasted. Keep an eye on them to prevent over-browning.
While the chickpea mixture is roasting, heat a non-stick pan over medium heat. Add a small amount of extra virgin olive oil and fry the three eggs to your desired doneness, preferably with a runny yolk.
Once roasted, transfer the chickpea and tomato mixture to a serving bowl. Carefully place the fried eggs on top of the mixture. Garnish with an extra pinch of black pepper and a drizzle of extra virgin olive oil if desired. Serve immediately and enjoy!
For an extra flavour boost, add a pinch of smoked paprika to the chickpea and tomato mixture before roasting.
If you prefer a softer texture, you can sauté the chickpeas and tomatoes in a pan instead of roasting them.
Feel free to customise the spices! Cumin, garlic powder, or a touch of chilli flakes would also work wonderfully.