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15M Total Time
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10M Prep Time
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10 Ingredients
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1 Servings
Enjoy breakfast the Mediterranean way with this Sunny Mediterranean Breakfast Plate! Fried eggs served up with a fresh chickpea and vegetable salad is sure to get your day off to a good start.
This recipe was developed for the Egg Nutrition Center by Egg Enthusiast Maggie Michalczyk, RDN.
Maggie Michalczyk, RDN
Directions
Toss the chickpeas, avocado, tomatoes, feta, plus cucumber and olives if using into a bowl. Mix with olive oil and Italian seasonings until combined.
Heat a non-stick skillet to medium-high. Once hot, fry the eggs on a greased skillet (or cook as desired).
Add eggs to a plate along with salad and a dollop of hummus. Enjoy!
Ingredients
- 2 large eggs
- 1/2 cup canned chickpeas, drained and rinsed
- 1/2 medium avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese
- 2 tsp. olive oil
- 1 tsp. Italian seasoning
- 1-2 Tbsp. hummus
- to taste kalamata olives (optional)
- to taste sliced cucumber (optional)
Per serving:
- Calories 630
- Total Fat 45 g
- Saturated Fat 13 g
- Cholesterol 405 mg
- Polyunsaturated Fat 6.5 g
- Monounsaturated Fat 23 g
- Sodium 890 mg
- Carbohydrates 36 g
- Sugar 5 g
- Dietary Fiber 14 g
- Protein 28 g
- Vitamin A 250 mcg
- Calcium 310 mg
- Iron 4.6 mg
- Vitamin D 2.2 mcg
- Folate 195 µg
- Choline 360 mg
- Potassium 1070 mg
Grains
Vegetables
Fruit
Dairy
ProteinTo ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.