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Spicy Chickpea and Fried Egg Flatbreads
Ingredients
  • subheading: Chickpea Flatbreads:
  • 2 cups chickpea flour
  • 2 cups water
  • 2 Tablespoons olive oil + additional for greasing the pans
  • ¼ teaspoon fine sea salt
  • pinch of dried herbs (I used za’atar but feel free to use a pinch of thyme, rosemary or basil)
  • subheading: Spicy Chickpeas:
  • 1 Tablespoon olive oil
  • 1 medium sized yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon tomato paste
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • 1 (14 oz) can diced tomatoes
  • ½ cups cooked chickpeas (I always recommend cooking your own but canned chickpeas will work fine too, just make sure to drain and rinse them first)
  • ½ teaspoon superfine sugar
  • 4 to 6 farm fresh eggs
  • fresh minced thyme for serving
  • salt and pepper to taste
  • pinch of za’atar to taste (optional)
Steps
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