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turkish

Chickpeas with Pastirma and Eggs

This simmered dish pairs cooked chickpeas with pastirma, eggs and tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

39 g Protein
67 g Carbohydrates
28 g Fat
19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 185g cooked chickpeas (drained) 303 kcal
  • 35g pastirma 88 kcal
  • 77g eggs 110 kcal
  • 154g tomatoes (diced) 28 kcal
  • 54g onion 22 kcal
  • 14g tomato paste 11 kcal
  • 9g olive oil 80 kcal
  • 2g paprika 6 kcal
  • 1g black pepper 2 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. onionolive oil
    Heat olive oil in a skillet over medium heat. Saute chopped onion 3 minutes.
  2. tomatoes (diced)tomato pastepaprika
    Add tomato paste and paprika; cook 1 minute.
  3. cooked chickpeas (drained)tomatoes (diced)black peppersalt
    Add cooked chickpeas and diced tomatoes. Simmer 6-8 minutes until saucy; season with black pepper and salt if needed.
  4. cooked chickpeas (drained)pastirma
    Lay pastirma slices over the chickpea mixture to warm for 30-60 seconds.
  5. eggs
    Make two small wells and crack in the eggs. Cover and cook 4-6 minutes until whites set and yolks are still soft (or cook longer if preferred).
  6. Serve hot straight from the skillet.

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