Fried eggs with spiced chickpeas
FRIED EGGS WITH SPICED CHICKPEAS
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Eggs, is there anything that can’t do? Breakfast, lunch, dinner. If you’ve got eggs, you’ve got a meal.
1 tablespoon sesame seeds
1 tablespoon olive oil
1 x 400ml canned chickpeas, drained and rinsed
1 garlic clove, crushed
1 red chilli, finely chopped
1 teaspoon paprika
½ teaspoon ground coriander
Half bunch silver beet, washed and chopped
Toast sesame seeds in a fry pan over medium heat until golden. Do not add oil, this is called dry toasting. Remove and keep aside.
In the fry pan, heat olive oil and garlic over medium heat. Add chickpeas along with chilli, paprika and ground coriander. Fry for 5 minutes until chickpeas are starting to colour. Add silver beet to the pan along with a generous squeeze of lemon juice. Cook for another 3 minutes or until silver beet has wilted. Divide chickpea mixture between two plates.
Add a bit of butter and fry two eggs in the pan, sunny side up. You want to have your yolk running so you can mix it through the chickpeas.
Serve egg on top of chickpeas, season with salt and sprinkle with sesame seeds.