PocketAthleteJoin the waitlistEgg & chickpea traybake
- Calories
- 1024
- Protein
- 50g
- Carbs
- 95g
- Fat
- 48g
Dinner · about 35 minutes · one serving
What you need
- ·240g chickpeas
- ·3 free range eggss
- ·250g sweet potatoes
- ·80g baby spinach
- ·8g ground spices (cumin, paprika, turmeric)
- ·50g feta
- ·15g olive oil
Method
- 1Oven to 200C. Cubed sweet potato and drained, dried chickpeas onto a tray with the oil and spices.
- 2Roast 25 minutes, shaking the tray once. The chickpeas should rattle and some should split.
- 3Stir the spinach through the hot tray, then make three wells and crack an egg into each.
- 4Back in for 6-8 minutes until the whites set.
- 5Feta crumbled over at the table.
One tray, one wash-up. The crunchy chickpeas are the reason to make it.
Worth knowing: One tray, one wash-up. The crunchy chickpeas are the reason to make it.
Cook next
Get a week of meals built around you
PocketAthlete builds your program from your sport, your position and how recovered you actually are that morning — then adapts it as you log sessions.
Join the waitlist →