Turkish Eggs with Confit Chickpeas & Tomatoes

4.5
4
Notes
35 mins cook
Roasted chickpeas, jammy tomatoes, garlicky yoghurt and runny eggs. Is there any better way to start your day? We’ve adapted this Çılbır, also known as Turkish eggs, to include chickpeas for extra plant power to keep you feeling fuller longer.
Healthy by ZOE

Healthy by ZOE

Turkish Eggs with Confit Tomatoes Chickpeas
Serves
2
Cherry Tomatoes
Drained Cooked Chickpeas
Garlic Clove
Greek Yoghurt
Egg
Fresh Parsley
Harissa
Sourdough
Extra Virgin Olive Oil

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    Notes
    (4)

    J
    Joanne B.
    5 days ago
    Lovely brunch dish! I used a 280g jar of giant butter beans instead of chickpeas because that’s what I had in the cupboard. My harissa paste was quite thick so I fried it off with some paprika in olive oil and drizzled it over. Served with warm crusty baguette. Delicious
    J
    Jamie M.
    a month ago
    Delicious! Made flat breads to go with.
    M
    Marta M.
    3 months ago
    So easy and so goood! It has instantly become a favourite for me.
    D
    Dimitri A.
    4 months ago
    great recipe idea!

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