I make this recipe a lot, so naturally, I try to reinvent it if I’m feeling bored. Today I added chickpeas. It was delicious.  What you’ll need: 🔪 3 eggs, the fresher the better 200 gr of canned tomatoes (crushed, no condiments) 1/2 cup red bell pepper, diced 1/2 cup r white onion, diced 1 cup chickpeas 2-3 garlic cloves, minced 1 teaspoon of cayenne pepper (optional, if you like spice!) 2 teaspoons of cumin 1 teaspoon of sweet paprika salt & pepper to taste 2 tablespoons of parsley, chopped bread, to garnish Method: 🍅 In a large pan (if you have a cast iron skillet, use that!) at medium heat add olive oil, followed by the peppers, onion, garlic, salt, pepper, and cayenne pepper. Then add the sweet paprika and cumin. Cook at medium heat this for about 15 minutes or until the onion and peppers are very soft. Add the chickpeas and stir. Add the canned tomatoes and squish them around with the mixture.   Let the sauce simmer for 10 minutes, then add the eggs and cover them. …

These are perfect for the weekend or when you have a couple of days off and just feel like pancakes would be the most glorious thing to eat. I made these for breakfast, but honestly, I would have them for dinner whenever.