Spicy baked eggs with tomatoes and chickpeas Thursday, April 4, 2019 Add Comment Edit Dr Rupy Aujla’s baked eggs recipe uses fibre-rich chickpeas to keep you feeling full and is spiked with harissa paste for an extra fiery kick. It’s a wonderful brunch dish for the weekend or even as a quick weeknight dinner. Share this post Related Posts Vegan Garlic Bread with Kale Pesto Creamy Sun-Dried Tomato Fettuccine Stuffed Portobello Mushrooms Classic Chickpea Salad Sandwich Roasted Cauliflower Burrito Bowls Ricotta-Stuffed Portobello Mushrooms Chickpea Salad Sandwich Everything Bagel Avocado Toast
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