Tomato, Chickpea, & Egg

Sunday brunch.

INGREDIENTS

• 1/2 can chickpeas

• ½ punnet of cherry tomatoes

• Juice from a can of tomatoes

• 4 cloves of garlic, roughly chopped

• 1 Tbsp olive oil

• Pinch of fresh coriander, diced

• ½ tsp mixed spice

• Salt and pepper, to taste

• 2 slices of bread

• 6 eggs

METHOD

1. Heat oven to 200 degrees fan bake. In a tray, add all of the ingredients except the bread and eggs. Roast for 20 minutes.

2. While this is cooking, toast your bread and fry eggs.

3. Serve topped with coriander.

Serves two.

Nutritional Information: per serving

Calories: 538kcal

Protein: 30g

Fat: 25g

Carbohydrate: 46g