Eggonomics

Preparation: 10 mins
Cooking: 15-20 mins
Serves 4

30ml/2 tbsp oil
1 onion, thinly sliced
1 courgette, thinly sliced
1 (400g) can chickpeas, drained
1 clove garlic, crushed
½ tsp chilli flakes
½ tsp ground cumin
45g/3 tbsp freshly chopped flat parsley
6 large British Lion eggs

1. Heat the oil in a medium non-stick frying pan, add the onions and sauté over a medium heat for 6-8 mins or until golden brown. Add the courgettes, increase the heat and sauté for 2 mins until softened.

2. Stir in the chickpeas, garlic, spices and parsley and stir fry for 2 mins until hot. Beat the eggs with 30ml/2 tbsp water and add to the pan. Cover the pan with a lid or tray, then cook over a medium heat for 3-4 mins or until the surface is almost set.

3. Sprinkle over the cheese, pop the pan under a hot grill and cook for a further 2-3 mins or until the top is golden and the centre is set. Serve warm or cold in wedges with harissa sauce and a tomato salad.




	For our full range of recipes visit www.eggrecipes.co.uk Preparation: 10 mins Cooking: 15-20 mins Serves 4 30ml/2 tbsp oil 1 onion, thinly sliced 1 courgette, thinly sliced 1 (400g) can chickpeas, drained 1 clove garlic, crushed ½ tsp chilli flakes ½ tsp ground cumin 45g/3 tbsp freshly chopped flat parsley 6 large British Lion eggs 1. Heat the oil in a medium non-stick frying pan, add the onions and sauté over a medium heat for 6-8 mins or until golden brown. Add the courgettes, increase the heat and sauté for 2 mins until softened. 2. Stir in the chickpeas, garlic, spices and parsley and stir fry for 2 mins until hot. Beat the eggs with 30ml/2 tbsp water and add to the pan. Cover the pan with a lid or tray, then cook over a medium heat for 3-4 mins or until the surface is almost set. 3. Sprinkle over the cheese, pop the pan under a hot grill and cook for a further 2-3 mins or until the top is golden and the centre is set. Serve warm or cold in wedges with harissa sauce and a tomato salad.