Spicy Veggie Breakfast Bowls
2 tbsp olive oil
4 large eggs
8 cups mixed leaf salad
4 jalapeño peppers, seeded and sliced
1 1/4 cup cherry tomatoes, quartered
2 cups canned chickpeas, drained
6 sun-dried tomatoes, sliced
4 green onions, sliced
2 large ripe avocado, halved, pitted and sliced
1 small bunch mint, leaves only
4 tbsp pumpkin seeds, pepitas
1 tsp red pepper flakes
freshly ground black pepper
- Heat olive oil in a large non-stick frying pan set over a medium heat.
- Crack eggs into the pan and season with salt and pepper. Fry until the whites and yolks are set, 4-5 minutes. Slide out of pan onto paper towels.
- Arrange the salad, jalapeños, cherry tomatoes, chickpeas, sun-dried tomatoes, green onions and sliced avocado in bowls.
- Top with fried eggs and a sprinkling of pumpkin seeds, mint leaves and red pepper flakes before serving.