This recipe comes from food stylist & nutritional medicine student Rosie, from The Rosedog Blog.
“Eggs are a great protein and potassium fix which is great for recovery after sport, they fill you up and help repair damaged tissues and cells and to maintain a healthy immune system. Chickpeas are a nutritional powerhouse. Full to the brim of protein, fibre, B-vitamins, iron, potassium and are also low in fat. They can help support healthy digestion, and have slow release energy thanks to their low GI (great for people suffering from diabetes). Cooked tomatoes are high in the phytonutrient lycopene which helps fight heart disease. Overall, a nutritiously balanced brekkie. Get sharing it with your buddies. They’ll love you for it.”
- 1 Tbsp coconut oil
- 1 large white onion, diced
- 1 red capsicum, diced
- ½ Tsp turmeric powder
- ½ Tsp cumin powder
- 1 Tbsp smoked paprika
- 3 garlic cloves, finely chopped
- 1-2 chillis, finely chopped
- 1 Tin chickpeas, drained and washed
- 1 tin diced tomatoes
- ½ tin water
- 1 Tbsp honey
- Sea salt & pepper
- 4 Eggs
- ¼ cup parmesan
- ½ cup torn basil leaves (to serve)
- 1 cup Greek yoghurt (to serve)
- Preheat oven to 180c. Have an oven proof roasting tray ready to go. Grab a large frying pan, heat coconut oil. Add onions and fry until soft and fragrant. Add red capsicum and let it fry for 5 minutes to soften.
- Add turmeric, cumin and paprika powder and toss. Before adding chilli and garlic. Let all of the flavours amalgamate for 5 or so minutes.
- Add chickpeas, tomatoes, water and honey and bring to the boil they let it simmer.
- Season to taste this with salt and pepper and a little more honey if its too tart.
- Pour tomato mix into oven proof roasting tin. Make 4 holes for the 4 eggs. Carefully crack each egg into each hole. Finish off with good grating of parmesan and pepper.
- Pop in the oven for 20-25 minutes.
- Serve with torn basil leaves on top, cooling Greek yoghurt and some sourdough toast, or guacamole to bulk out the dish.