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Chickpea Breakfast Hash with Veggies

Ingredients

  • 1 tbsp oil
  • 1 summer squash or courgette sliced into 1/2-inch half moons
  • 1 small red onion sliced into 1/4-inch half moons
  • 3 mini sweet peppers cut into 1/4-inch slices, or 1 bell pepper
  • 1 (425g) can chickpeas drained
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 1/8 tsp cinnamon
  • 1/2 tsp salt plus more to taste
  • 2 eggs

Method

Heat the oil in a skillet over your campfire or camp stove on medium-high heat until hot and shimmering. Add the onions, peppers, and zucchini and saute until beginning to soften, about 5 minutes. Add the drained chickpeas and spices and cook until the veggies and chickpeas are cooked through and browned in spots, about 10 minutes.

Move the veggies & chickpeas to the sides of the skillet to create a well in the middle of the pan. Add a little oil if the bottom of the pan is looking dry. Crack two eggs into the well and cook to your liking.

Pull the skillet off the heat and serve!