The perfect breakfast
By Brittney MacDonald, Life & Style Editor
3 tbsp extra virgin olive oil
2 cloves of garlic (minced)
2 sprigs of thyme
1 can of chickpeas (drained)
2 tsp harissa paste
2 cups raw baby spinach
1 can of chopped tomatoes
1 tsp chili flakes
1 tsp sriracha (optional)
Pre-heat your oven to a medium-hot temperature, then heat your oven-safe frying pan. I suggest using a cast iron pan as it will cut down on cooking time—but use whatever you have that doesn’t have a plastic handle. When the pan is hot, add the olive oil. Let that heat as well before adding the garlic and then stripping the leaves of the thyme sprigs directly into the pan. Let it simmer until it becomes fragrant, but do not brown the garlic.
Slowly dump in the chickpeas and harissa paste, mix, then let cook for two minutes. After, stir in the tomatoes, spinach, and chili flakes. Leave it until it simmers. Once that is done, crack the two eggs directly on top. Simmer for another two minutes.
Transfer the pan to the oven and let it cook for two to three minutes. Keep an eye on it to ensure that the egg whites are cooked but the yolks are still runny. You’ll be able to tell because the surface will be white and filmy, but the yolks will still jiggle.
Take the pan out and drizzle sriracha on top, if you so choose. If you’ve cooked this in a cast iron fry pan, serve it immediately, then let it cool on the plate—as the cast iron will continue to retain heat and cook it. If not, you can let it cool before dishing it out.