Field of greens breakfast

This protein packed breakfast dish is so good, so delicious.

Credit: My Market Kitchen

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2-3 tbsp tinned chickpeas, rinsed and drained
• vegetable oil, for frying
• 2 tsp olive oil
• 1 head broccoli, sliced about 1 cm thick (you could also use broccolini or asparagus)
• 100 g green beans
• 2 cloves garlic, roughly crushed
• 1 chorizo, sliced
• ¼ cup store-bought hummus
• 1-2 tsp dukkah (see Note)
• Pinch of smoked paprika, optional
• 2 eggs, poached (see Note)
• handful pea-shoots

Instructions

1. Heat vegetable oil in a shallow frying pan, dry off the moisture from the chickpeas and place into hot oil. Cover and fry for 30 seconds to 1 minute or until crisp. Remove and place onto paper towel, sprinkle on a pinch of salt and set aside.
2. Place another pan on a medium heat with 1 tsp of olive oil, add broccoli and fry for 3 minutes or until charred, then turn. Add beans, cook for 1 minute, then add garlic and toss into the same pan. Add chorizo and cook for 2 minutes. When crisp turn and cook the other side.
3. To serve, use a spoon to spread out hummus onto two plates and sprinkle over dukka and smoked paprika, if using. Place chorizo, broccoli, garlic and poached egg on top of hummus. Garnish with pea shoots and crisp chickpeas.

Notes

• In My Market Kitchen, Khanh used Elena Duggan's Aussie dukkah. 

• See Khanh's method for poaching eggs in the microwave here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.