Breakfast/brunch at our house in the school holidays is often well after noon. While the kids are often still keen for breakfast-y type foods, I like to eat something savoury at this time of day and generally try to find a way to find a healthy-ish compromise ☺️.
Today‘s meal was simple but yummy and therefore worth sharing. Feel free to change up the veges as to what suits the contents of your fridge. I served it with delicious brioche from Johann Bäckerei but you could use any type of bread, toasted is great to add a bit of crunch to the meal. The meal served two of us very well!
Ingredients for the guacamole
2 ripe avocados
Lemon juice from 1/2 a lemon
• Mix the avocado flesh in a bowl with the lemon juice. Season very well!
Ingredients for the vege fry-up
330g chickpeas (drain to get about 215g of chickpeas without liquid)
2 red peppers, slice into bite size segments
1/2 red onion, sliced thinly
1 big, fleshy tomato (slice the skin off with your knife, scoop seeds out and chop roughly)
Olive oil
2 Tbsp balsamic vinegar
1 Tbsp maple syrup
2 eggs
• Take out a frying pan and set on a medium high heat with a good lug of yummy olive oil
• When the oil is hot, add the chickpeas, 1/2 teaspoon of salt and give a good stir. Leave the chickpeas to brown, stir and allow them to brown well from the other side:
• Once well browned, add your red peppers, onion and tomato. Stir well and leave to soften up for about 5-6 minutes. Stir often to avoid burning.
• Add the balsamic vinegar and maple syrup. Stir well and allow to lightly caramelise, stirring every so often.
• Season well with salt and pepper.
• Make two wells in the pan and crack an egg into each well. Cook to your liking.
• In the mean time, toast your bread.
Serve the toasted bread with the guacamole and the vege fry- up alongside. Enjoy!
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