Chickpea Pancakes with Fried Eggs & Cherry Tomatoes

February 19, 2022

What’s for brunch? Try this chickpea pancakes with fried eggs and cherry tomatoes!

INGREDIENTS

  • 100 grams chickpea flour 1⁄2 tsp. ground cumin
  • 2 Tbsp. olive oil
  • 1 egg white
  • 170 grams asparagus, trimmed
  • 1 garlic clove, chopped
  • 250 grams cherry tomatoes, halved 1 Tbsp. red wine vinegar
  • 4 eggs

METHOD

PREHEAT oven to 180°C.

PLACE chickpea flour and cumin in a medium bowl and season to taste. Add 1 Tbsp. oil and 3⁄4 cup water and whisk until the batter is smooth.

BEAT the egg white in a small bowl with an electric mixer until soft peaks form; gently fold it into the pancake batter. HEAT an oiled, 24 cm ovenproof frying pan over medium heat. Pour batter into the pan and cook for 2 minutes or until bubbles form around the edges. Place the pan into the oven and bake for a further 7 minutes or until the pancake is cooked through and fluffy.

IN a separate pan, heat 1 tsp. oil over medium heat and cook the asparagus for 5 minutes or until lightly browned. Remove from the pan and cover to
keep warm.

ADD the garlic to the same pan. Fry, stirring, for 30 seconds or until fragrant. Add tomatoes and vinegar and cook for 5 minutes, breaking the tomatoes with the back of a wooden spoon. Season
to taste.

HEAT the remaining oil in a frying pan over medium heat. Crack in the eggs and cook, for 4 minutes or until the whites are set and the yolks are runny. CUT the pancake into wedges and divide among four serving bowls. Serve with the fried eggs, tomato mixture and asparagus.

ANDS-ON TIME 30 min | TOTAL TIME 30 min | SERVES 4 | GLUTEN-FREE | DAIRY-FREE | VEGETARIAN

TIP: Try swapping out the asparagus for other green veg like kale or avocado.

ALSO SEE WARM POTATO SALAD WITH SPINACH AND POACHED EGGS

Warm potato salad with spinach and poached eggs

 

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