Baked eggs with chickpeas and roasted vegetables

Ingredients

Weights are for the state named.

• Chickpeas, canned, drained 150 g · 209 kcal
• Cheese, feta 50 g · 132 kcal
• Vegetables, roasted Mediterranean (pepper, courgette, aubergine, onion) 200 g · 170 kcal
• Egg, whole, raw 100 g · 143 kcal

Scaled for 1 servings; nutrition on the right stays per serving.

Method

Roast the vegetables with the chickpeas and paprika for 20 minutes, crack the eggs on top, scatter with feta and bake until the whites set.

Nutrition per serving

Calories

654 kcal

Protein

34 g

Carbs

54 g

Fat

34 g

21% of the calories come from protein. Totals are the sums of the ingredient rows in the Ethereal food database (per 100 g values from national composition tables and labels), so logging this recipe puts exactly these numbers in your diary.