Tomato, chickpea and feta scramble

14 min · 1 servings · 458 kcal

Nora Beckett · @norapreps

Chickpeas fried until they blister before the eggs go in. They stop being a filler and start being the texture of the dish.

Ingredients

• egg2 pc
• chickpeas110 g
• tomato80 g
• feta25 g
• olive oil1 tsp
• cumin1 to taste
• black pepper1 to taste

Instructions

1. Dry the chickpeas in a towel, then fry them in the oil over high heat until the skins blister, 4 minutes.
2. Add the chopped tomato and cumin, cook one minute more.
3. Lower the heat, pour in the beaten eggs and move them slowly with a spatula.
4. Off the heat while still glossy; crumble the feta over and let the residual heat soften it.

Per serving