Enjoying eggs for breakfast will keep you going until lunchtime. Delivering four of your 5-a-day, eggs are packed with nutrients and make a great supper choice, too
Prep:10 mins
Serves 4
1 tbsp olive oil2 onions (320g), halved and thinly sliced1 orange pepper, halved, deseeded and sliced1 red chilli, deseeded and sliced400g can chopped tomatoes2 tbsp tomato purée2 tsp vegetable bouillon powder1 tsp dried oregano1 tsp smoked paprika, plus a little for sprinkling2 x 400g cans chickpeas4 eggs2 x 120g pots bio yogurt2 garlic cloves, finely grated4 tbsp chopped parsley
STEP 1Heat the oil over a medium heat in a large deep frying pan with a lid. Stir in the onions, then cover and leave to cook for 5 mins. Remove the lid and give the onions a stir – they should have softened and be starting to brown in places. Stir in the pepper and chilli, and cook for 2 mins, then tip in the tomatoes, tomato purée, bouillon, oregano, paprika and chickpeas, along with their liquid. Cover and turn the heat down to a simmer for 15 mins.STEP 2Create two dips in the mixture with a spoon and crack 2 eggs into them. Cover and cook over a low heat for about 5 mins, until just set.STEP 3Meanwhile, stir the yogurt with the garlic in a small bowl and sprinkle with paprika. Serve half the chickpea mixture with the cooked eggs. Serve half the yogurt on the side and sprinkle with half the parsley and a little paprika. Cool and chill the remainder. Will keep covered in the fridge for five days. If you’re following our Healthy Diet Plan, save the rest for the following day. Reheat the chickpeas in a small pan with a dash of water, and cook the remaining eggs in it, as above. Sprinkle the remaining parsley and paprika on the yogurt, then serve.
