Tomato & Chickpea Eggs With Pesto

Tomato & Chickpea Eggs With Pesto

This can be on the table in 10mins and is totally delicious. A savoury breakfast with double protein. The pesto is a bonus but it’s great without too.

Like the look of this recipe? Check out my other breakfast dishes here.

Serves 2

Ingredients:

3 tbsp extra virgin olive oil

1 small garlic clove, diced

3 large handfuls cherry tomatoes, halved

5 tbsp chickpeas

Handful basil leaves, optional

2 eggs

Salt and pepper

2 tsp pesto

Set a large frying pan to a medium to high heat.

Add olive oil to warm and add the garlic for 1 min. Then add the tomatoes and cover. Bring down to a simmer for 5mins. Then add chickpeas and season for 1 min.

Stir in basil leaves and make two small wells in the sauce and crack the eggs into the wells. Cover again for 2-3mins or until they are gently cooked on top.

Serve straight away with bread and spoon of pesto on top of each egg.

Watch me make the recipe here.