Chickpea Vegetable Skillet with Eggs

Ingredients

• 4 eggs
• 100 g white bread (2 slices)
• 2 tbsp olive oil
• 1 onion
• 1 Garlic clove
• 2 red bell peppers
• 400 g chickpeas (drained weight; canned)
• 100 g green pitted olives
• 150 ml Vegetable broth
• Salt
• Pepper
• 3 tbsp Lemon juice

Instructions

1. 1.

   Peel eggs and cook in boiling water for 5–6 minutes until soft-boiled. Then shock the eggs.

2. 2.

   Meanwhile, cut bread into cubes. Heat 1 tbsp oil in a pan and toast bread cubes over high heat for 2–3 minutes until crisp. Remove and set aside.

3. 3.

   Peel and finely chop onion and garlic. Wash bell peppers, halve them, remove seeds, and dice into small cubes.

4. 4.

   Heat remaining oil in a pan. Sauté onion, garlic, and pepper cubes over medium heat for 4–5 minutes.

5. 5.

   In the meantime, rinse chickpeas under cold water and drain. Finely chop olives.

6. 6.

   Add chickpeas and olives to the pan, pour in broth, and simmer on low heat for about 10 minutes. Meanwhile peel and halve eggs.

7. 7.

   Season chickpeas with salt, pepper, and lemon juice. Fold in bread cubes, divide onto four plates, and top with egg halves.