Luscious Tomatoes, Chickpeas, And Eggs – a delicious recipe with olive oil, garlic, red chilies, rosemary, tomato, Tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat oil over medium heat, add garlic, rosemary and dried chilies. When garlic becomes golden (about 1-3 minutes) and oil is infused with flavor, remove rosemary and dried chilies. Discard chilies, but save rosemary sprig to use as garnish.
2
Lightly fried tomato paste in oil then add chickpeas and drained tomatoes. Carefully break up tomatoes with spoon into bite size-ish pieces.
3
Scoop coconut cream (the solidified mass on top of a can of full fat coconut milk) and add to tomatoes and chickpeas season lightly with sea salt. Simmer for 10 minutes. Make 4 indents in sauce to crack eggs into. Season each egg with cracked pepper and pinch of salt. Cover and let simmer until egg whites are cooked fully but yolks are still runny.
4
While eggs are cooking, pick leaves off of the cooled fried rosemary stem. After eggs whites are set garnish with leaves. Serve over with pita or bread, or over grains like brown rice, farro, and quinoa.
811
kcal
Calories
60
g
Fat
43
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 cloves garlic, sliced, 2 dried red chilies, 1 sprig rosemary or 2 tsp dried, and more.
Yes, Luscious Tomatoes, Chickpeas, And Eggs falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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