Harissa Scrambled Eggs & Chickpeas
Calories |
537.5Cal |
| Protein | 45.4g |
| Carbs | 24.1g |
| Fat | 29.1g |
Ingredients: The ingredient amounts are for one servings.
- Eggs 3
- Salt pinch
- Greek Yoghurt 120g or 4.2oz, 0% fat
- Chickpeas ½ tin, drained
- Harissa Paste 1 tsp
- Butter 1 tsp, 60% fat
- Olive Oil 1 tsp
- Paprika 1 tsp
- Black Pepper 1 twist
Instructions:
Drain and rinse the chickpeas. Pat them dry with kitchen paper. Toss with olive oil,
smoked paprika, and salt. Air fry for 10 to 15 minutes until golden and crisp. Set
aside.
Spoon the Greek yogurt onto a plate or bowl and spread it out with the back of a
spoon.
Crack the eggs into a bowl, season with salt and pepper, and whisk briefly.
Melt the butter in a pan over low heat. Add the harissa and swirl through the butter
until it turns bright red. Pour in the eggs and scramble gently, stirring constantly.
Remove from the heat while still soft.
Spoon the eggs onto the yogurt. Scatter over the crispy chickpeas. Finish with
lemon zest and fresh herbs if using.
