Harissa Lamb, Chickpea & Egg Breakfast Skillet

Per serving

Calories

776

Protein

49 g

Carbs

46 g

Fat

44 g

Fibre

11 g

Vitamins and minerals, % of a day’s needs

• Iron41%
• Vitamin D11%
• B12178%
• Zinc75%
• Magnesium26%
• Omega-335%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 260 g Lamb
• 4 whole Egg
• 240 g Chickpeas, drained
• 200 g Cherry tomatoes
• 120 g Bell pepper
• 40 g Harissa paste
• 15 ml Vegetable oil
• 2 whole Garlic
• 15 g Fresh parsley
• 1 tsp Salt
• 0.5 tsp Black pepper

Method

1. 1

   Halve the 200g of cherry tomatoes, dice the 120g of bell pepper, crush the 2 cloves of garlic and chop the 15g of fresh parsley.

2. 2

   Heat the 15ml of vegetable oil in a skillet over medium-high heat and cook the 260g of lamb for 5 minutes, breaking it up as it goes, until it is browned and no pink is left.

3. 3

   Stir in the diced pepper, the crushed garlic and the 40g of harissa paste, then add the halved tomatoes with 1 teaspoon of salt and a half teaspoon of black pepper. Cook over medium heat for 4 minutes, until the tomatoes have collapsed into a sauce.

4. 4

   Add the 240g of drained chickpeas and stir over medium heat for 2 minutes, until they are hot and coated in the sauce.

5. 5

   Make 4 wells in the mixture, crack in the 4 eggs, cover the pan and cook over low heat for 2 minutes, until the whites are just set.

6. 6

   Take the skillet off the heat, scatter the chopped parsley over the top and serve from the pan, 2 eggs to a person.