Mediterranean Chickpea Breakfast Bowl

Ingredients · 2 servings

• 260 gChickpea, cooked and drained
• 2Egg, large
• 70 gFeta, crumbled
• 180 gTomato, diced
• 140 gCucumber, diced
• 1 ½ tbspOlive oil
• ½ tspSalt
• ½ tspBlack pepper, freshly ground

Equipment

stovetop, skillet, mixing bowl, knife, cutting board, spoon, spatula, serving bowl

Instructions

1. 1
   Gather Ingredients

   Gather chickpeas, eggs, feta, tomato, cucumber, olive oil, salt, and pepper, then set out a skillet, bowl, knife, board, spoon, and spatula. · 3 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Prepare Fresh Topping

   Dice the tomato and cucumber, crumble the feta, and place them in a bowl with half the olive oil, a pinch of salt, and black pepper. · 5 min

   What to look for: The topping looks juicy, crisp, and lightly coated.

3. 3
   Warm Chickpeas

   Heat the remaining olive oil in a skillet, add the chickpeas, salt, and pepper, then cook until warm and lightly glossy. · 4 min

   What to look for: The chickpeas are hot, glossy, and lightly sizzling.

4. 4
   Fry Eggs

   Push chickpeas to one side, crack in the eggs, and fry until whites are set while yolks stay soft. · 4 min

   What to look for: The egg whites are opaque and the yolks are still glossy.

5. 5
   Build Bowls

   Divide the warm chickpeas between 2 bowls, set 1 fried egg on each, and spoon the tomato, cucumber, and feta mixture around the eggs. · 1 min

   What to look for: Each bowl has warm chickpeas, a centered egg, and bright fresh topping.

6. 6
   Serve Warm

   Serve immediately while the chickpeas are warm, the feta is cool and salty, and the vegetables keep their crisp breakfast freshness. · 1 min

   What to look for: The bowl looks colorful, warm, and ready to eat.