If you’re looking to whip up a simple but impressive brunch for 3 or more people this is your dish.
This one pan wonder takes between 10 and 15 mins from start to finish and the result at the end is the Sunday morning reward we all crave.
You can switch up the veg with whichever ingredients you like and season with more or less smoked paprika or chilli as you please.
Serve it up with some crunchy toasted sourdough and avo and you’re onto a winner.
What you need:
Olive oil
3 chopped garlic cloves
1 diced small/medium onion
1-2 tsp chilli flakes
5-6 chopped broccolini heads and stems
1 cup chickpeas
1 cup chopped spinach
1 tin chopped tomatoes
6 eggs
2-3 tsp smoked paprika
Salt & pepper
Sugar/sweetener
What you gotta do:
Add olive oil, onion, garlic & chilli flakes to a saucepan and cook over a medium heat until onion softens.
Add chickpeas and cook for 1-2 mins before adding the broccolini.
After another 2 mins add the smoked paprika, salt & pepper.
Stir and cook for 1 min before adding tinned tomato, sprinkle of sugar and season again with salt & pepper.
Cook for a further two mins before adding chopped spinach.
Stir until spinach is mixed through evenly.
With the back of a spoon make a gentle hollow for the egg to sit before cracking it into this hollow. Allow enough space to fit each egg.
Cook for one minute before putting a lid on top or placing under the grill at a medium heat if you don’t have a lid big enough for your pan.
Keep a close eye and remove when eggs are cooked to your taste.
Garnish & enjoy. x
Bare Wholefood Feeds 