Chickpea Breakfast Hash with Veggies
Servings: 2 servings
A protein packed gluten free and vegetarian breakfast hash perfect to start your day while camping or at home!
Ingredients
- 1 tablespoon oil
- 1 summer squash or zucchini 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 (15 oz) can chickpeas drained
- ½ teaspoon cumin
- ¼ teaspoon coriander
- ⅛ teaspoon cinnamon
- ½ teaspoon salt plus more to taste
- 2 eggs
Instructions
- 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.
Notes
EQUIPMENT NEEDED
10" Cast iron skilletSharp knife
Cutting board
Can opener
Spatula
Measuring spoons
Plates + utensils
