Egg, Rice and Chickpeas Tacos

Ingredients

• Egg4 medium (200 g)
• Rice1/2 cup (100 g)
• Chickpeas1/2 cup (100 g)
• Tortillas4 count (160 g)
• Oil2 tablespoon (30 ml)
• Tomato1 count (130 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and chickpeas.

2. 2

   Step 2

   Place a pan over medium heat and spread half the oil.

3. 3

   Step 3

   While heating, chop the tomato.

4. 4

   Step 4

   Once heated, add the tomato and stir-fry for 2-3 minutes until softened. Next, add the chickpeas. Salt and pepper to taste. Mix well.

5. 5

   Step 5

   Add the remaining oil to the same pan.

6. 6

   Step 6

   Crack the eggs into the pan and fry as desired. Turn off and set aside.

7. 7

   Step 7

   Warm both sides of the tortillas for 30 seconds.

8. 8

   Step 8

   Assemble the tacos and top with the fried eggs. Optional: Add cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg, Rice and Chickpeas Tacos can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.