argentine

Chickpea Panissa with Salsa Criolla and Fried Egg

Name: Chickpea Panissa with Salsa Criolla and Fried Egg
Yield: 1 serving
Cuisine: argentine
Ingredients: 84 g chickpea flour; 245 g water; 22 g olive oil; 56 g egg; 134 g tomato, diced; 56 g red onion, finely chopped; 11 g fresh parsley, chopped; 17 g red wine vinegar; 2 g salt; 1 g black pepper

This pan-fried dish pairs chickpea flour with egg, tomato, diced and red onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

77 g Carbohydrates

29 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

84g chickpea flour 306 kcal
245g water 0 kcal
22g olive oil 194 kcal
56g egg 80 kcal
134g tomato, diced 24 kcal
56g red onion, finely chopped 22 kcal
11g fresh parsley, chopped 4 kcal
17g red wine vinegar 14 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

chickpea flourwatersaltblack pepper
Whisk chickpea flour, water, salt, and black pepper in a bowl until smooth; rest 10 minutes.
olive oil
Heat 1 tbsp olive oil in a small nonstick skillet over medium heat. Pour in the batter and cook 6-8 minutes until set and golden underneath.
Flip carefully and cook 3-4 minutes more until firm and browned. Slide onto a plate.
tomatored onionfresh parsleyred wine vinegarsalt
Toss tomato, red onion, parsley, red wine vinegar, and a pinch of salt to make salsa criolla.
olive oilegg
In the same skillet, heat remaining 1 tsp olive oil and fry the egg to your preferred doneness.
eggblack pepper
Top the panissa with salsa criolla and the fried egg; season with extra pepper and serve warm.