Today’s breakfast recipe is by Megann Evans for The Glycemic Index Foundation. Try this to keep the whole family energised and ready for the day ahead.
Eggs with chickpeas, spinach and tomato
Hearty eggs and good quality (low GI) carbs! Here's a one-pan wonder and vegetarian winner.
- 1 tbs olive oil
- 1 can chickpeas (drained and rinsed)
- 1 French shallot (or 2 spring onions) (finely diced)
- 1 clove garlic (crushed)
- 2 cups baby spinach
- 4 eggs
- 1/4 cup parmesan cheese (shaved (optional))
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 punnet cherry tomatoes (halved)
- low GI bread ((optional))
In a non-stick fry pan, add olive oil and bring to medium heat
Add the French shallot and garlic, stirring regularly, cook for 2mins (until tender and fragrant)
Add chickpeas and cook for approx. 3 mins
Add spinach and tomatoes and cook for another 2-3 mins
Make spaces in the mixture in the frypan and crack an egg inside of them
Cook for 3-5 more mins or until egg whites are almost set
Cover, and cook for 1-2 mins or until egg whites are set (yolks should still be runny)
Serve chickpea mixture with an egg in a shallow bowl and sprinkle salt, pepper and parmesan cheese shavings, and a slice of low GI toast
