We love eggs and clients often ask me what else can they do with eggs. Well how about trying an eggah. An eggah is an Arabic-style omelette and we found this recipe on one of our favourite sites so we thought we would share it with you. Great for lunch or dinner with a salad or you can even have a slice for breakfast as it can be served chilled from the fridge. A true grab and go morning time saver.
- 1tbsp oil
- 1 onion, thinly sliced
- 1 courgette, thinly sliced
- 1 (400g) can chickpeas, drained
- 1 clove garlic, crushed
- 1/2tsp chilli flakes
- 1/2tsp ground cumin
- 45g/3tbsp freshly chopped flat parsley
- 6 large eggs
Heat the oil in a medium non-stick frying pan, add the onions and sauté over a medium heat for 6-8mins or until golden brown. Add the courgettes, increase the heat and sauté for 2mins until softened.
Stir in the chickpeas, garlic, spices and parsley and stir fry for 2mins until hot. Beat the eggs with 2tbsp water and add to the pan. Cover the pan with a lid or tray, then cook over a medium heat for 3-4mins or until the surface is almost set.
Serve warm or cold in wedges with harissa sauce and a tomato salad.
(Serves 4) 322kcal, Fat 14g, Carbohydrates 22g, Protein 18g
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