Happy Monday! I hope you all had a lovely weekend. ❤️
I wanted to share this Spinach – Chickpea Nest Breakfast recipe with you guys. This is an easy dish to put together, cooks on the stovetop and its a convenient package. Packed full of protein thanks to the chickpeas and egg, and potassium and iron thanks to the spinach. I used smoked paprika and cumin seeds. The cumin adds a nice earthiness and the smoked paprika helps perk things up. But feel free to use your favorite seasoning or no seasoning at all—totally up to you. And if your feeling lazy as its a single serve, you can whip it up and then eat it straight from the pan with a fork. Or, you can double the recipe and it’ll serve two people.
This dish is good, basic, hearty eating and filling enough to fight hunger for hours. It’s suitable for breakfast, lunch, or dinner. Well not all in the same day of course, because that would be rather silly and my cholesterol would go through the roof ha. If you are a egg lover like me, I recently made Punjabi egg curry simple and quick. Especially when you are not in a mood to cook something elaborate, but what the delicious taste. ( I’ll be posting the recipe up soon, be sure to give it a try)
1 tbsp olive oil
1 cup spinach
½ cup chickpeas
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper, to taste
Heat olive oil in a skillet over the stovetop.
Add chickpeas and spinach and cook for approx. 3 minutes.
Make a hole in the center of the skillet and crack an egg inside of it. Cook for 3-5 more minutes until the egg has a dippy like consistency or until you feel the egg is right for you.
Sprinkle seasoning and pepper overtop and serve with toast.
Play around with spices if you like (I can’t wait to try this with cajun seasoning). Fresh herbs would be especially nice on top (a little feta on top would be nice too)