Recipe and photo by Chef Mike Ward,

Looking for something out of the ordinary? This Spanish-inspired, one-pan dish is here to mix things up. Perfect for a hearty brunch or lunch, it’s loaded with plant-powered protein and complex carbohydrates to keep you fuelled and satisfied. High in fiber and low on the glycemic index, chickpeas have been shown to help regulate blood sugar and lower cholesterol, and they’re a good source of folate and manganese. You’ll also be getting a dose of the cancer-fighting antioxidant lycopene from the tomatoes, and a punch of healthy fats from the olives and eggs. Bon appetite!

Baked Egg “Breakfast Paella”

Prep Time: 5 minutes | Total Time: 20 minutes | Makes 4 servings

• Approx. 2 Tbsp olive oil
• 1 red or white onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 15 oz can chickpeas, rinsed
• 1 cup green or black olives, pitted
• 2 Tbsp balsamic vinegar
• ½ tsp chili flakes (to taste)
• 1 15 oz can peeled, whole tomatoes
• 4-6 eggs
• Fresh parsley
• Crusty bread or baguette

1. In an oven-proof pan, add a healthy splash of olive oil. Sweat off onions and garlic until they begin to brown a little.

2. Add chickpeas, olives, balsamic vinegar, chili flakes (to taste), and tomatoes, crushing tomatoes roughly as you add them to the pan. Season lightly. Olives will add saltiness as they cook down so be careful with salt at this stage.

3. Simmer on medium heat for 8-10 minutes. Stir occasionally and taste to check seasoning.

4. Create a small divot in the mixture with the back of a large serving spoon, and carefully crack eggs onto the mixture. Simmer on medium-low heat until egg whites being to whiten.

5. Finish under broiler for 3-5 minutes to complete cooking eggs. Garnish with parsley and a good splash of olive oil. Serve with a chunk of bread.



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