I came across this recipe right after the holidays and thought it sounded like a good one to make on gym mornings, now that I have started going to the gym again.
I had too.
I prefer working out at home, it’s cheaper and takes a whole lot less time. But pregnant bodies, jump squats and jump roping just don’t go together after a while. I decided I needed an elliptical and a pool and some time away from the kids and a place to take the kids swimming since it’s cold and wintery outside. So we re-joined the YMCA after a year and a half.
That being said, I have been keeping an eye out for quick, tasty and healthy breakfast recipes I can make before I dash out the door to take my oldest to school and then go to the gym.
This totally and completely fit the bill.
I am madly in love.
You can make it as spicy or not spicy as you want to. In my pregnant state for whatever reason, I have been really turned off by the thought of jalapeños, so although I did put a little in, it was hardly any. Just enough for a little flavor but not enough to really add heat.
But the flavors are phenomenal. The cumin and paprika really shine in this dish, I have made it once with a couple dashes of chili powder instead of the paprika because I was out of paprika and it was amazing like that as well.
For my purposes (that being, feeding myself and just myself) I cut the recipe in half and that was more than enough food for me. It’s delicious served with toasted sourdough, a little whole wheat pita or some fresh tortillas. Just whatever you have, or nothing. It’s perfect on it own as well.
Once my husband is around to try this dish I think I am going to try making it with black beans. I am pretty sure he doesn’t like chickpeas, but he is always changing his likes and dislikes to throw me off, so who knows.
- 2 tbsp. olive oil
- ½ a medium onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno, seeded if you prefer milder things, finely chopped
- 1 15-ounce can of chickpeas, drained and rinsed
- 1-2 teaspoons paprika
- ½ teaspoon ground cumin
- 1 15-ounce can crushed tomatoes, juices and all
- Kosher salt and freshly ground black pepper
- ½ cup crumbled feta
- 4 large eggs
- 2 tablespoons chopped fresh herbs (any combination of parsley, cilantro and chives)
- Preheat your oven to 425˚.
- In a medium sized cast iron skillet (or any other skillet that can go stove top to oven) heat the olive oil over medium heat. Add the onions, garlic and jalapeños and cook until they just start to soften.
- Next add the chickpeas, paprika, cumin, salt and pepper. Cook until the spices are fragrant and then add the tomatoes.
- Allow the sauce to cook a few minutes, until slightly thickened.
- Sprinkle the feta cheese all over the top and then crack the eggs over the top.
- Place the pan in the oven for about 4-12 minutes until the whites are set but the yolks are still runny.
- Top with fresh herbs and serve with bread of your choice.
Thanks for the recipe: http://www.10thkitchen.com
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