Tomato Breakfast Salad
INGREDIENTS
• 1/2 small red onion thinly sliced
• 1 Tbsp za’atar spice
• 1/2 tsp crushed red pepper flakes
• 2 to 3 beefsteak or heirloom tomatoes
• Flaky sea salt to taste
• 1/2 cup canned chickpeas drained and rinsed, or crispy chickpeas
• 1 cup garden greens such as arugula, spinach, or kale
• 2 Tbsp extra-virgin olive oil divided
• 2 organic eggs
Recipe courtesy of DELICIOUS LIVING
INSTRUCTIONS:
1. In small bowl, place onion slices, top with cold water, and add a few ice cubes. Set aside for 5 minutes.
2. In another small bowl, whisk together za’atar and red pepper flakes. Set aside.
3. Slice tomatoes and divide evenly among serving plates, laying them in an even layer. Season generously with spice mixture before sprinkling with flaky salt.
4. To medium bowl, add chickpeas, greens, drained red onions, 1 Tbsp olive oil, and a good pinch of flaky salt. Toss to combine.
5. In frying pan, heat remaining 1 Tbsp olive oil gently over medium heat for about 1 minute. Add eggs and season with flaky salt and a pinch of any leftover spice mix, if desired. Cook egg for about 2 to 3 minutes, spooning some of the hot oil overtop, until the whites are cooked, the edges are lightly crisped, and the yolk is cooked to your liking.
6. To serve, top seasoned tomatoes with chickpea mixture, then a fried egg. Serve alongside slices of toasted bread, if desired.