Chickpea, Kale & Roasted Pepper Skillet with Eggs

Ingredients

• 2 tsp (10 ml) extra-virgin olive oil
• 3/4 oz (20 g) red onion, sliced
• 2 (6 g) garlic cloves, minced
• 1/2 tsp (1 g) smoked paprika
• 4 oz (120 g) canned chickpeas
• 3 oz (80 g) roasted peppers, sliced
• 2 oz (60 g) kale
• 2 large (100 g) eggs
• 2 oz (60 g) plain Greek yogurt, 0%
• 1 tsp (5 ml) sherry vinegar

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Method

1. Soften the sliced red onion in the olive oil 4 minutes; add the garlic and smoked paprika 30 seconds.
2. Add the drained chickpeas and sliced roasted peppers, fry 4 minutes until the chickpeas turn golden; stir in the shredded kale 2 minutes, until it wilts.
3. Make two hollows, crack in the eggs, cover and cook on a low heat 4 minutes, until the whites are set.
4. Spoon the yogurt over, splash the sherry vinegar round the pan. The chickpea base keeps four days; eggs fresh.