Vegan strawberry pancakes
Use soya milk, soya yogurt and wholemeal spelt flour to make these delicious healthy pancakes for breakfast. Or use regular milk if you prefer
One-pan eggs & peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 onions(320g), halved and thinly sliced
- 1 orange pepperhalved, deseeded and sliced
- 1 red chillideseeded and sliced
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp vegetable bouillon powder
- 1 tsp dried oregano
- 1 tsp smoked paprikaplus a little for sprinkling
- 2 x 400g cans chickpeas
- 4 eggs
- 2 x 120g pots bio yogurt
- 2 garlic clovesfinely grated
- 4 tbsp chopped parsley
Nutrition: Per serving
- kcal384low
- fat13g
- saturates3g
- carbs38g
- sugars17g
- fibre11ghigh
- protein23g
- salt1.3g
Method
step 1
Heat the oil over a medium heat in a large deep frying pan with a lid. Stir in the onions, then cover and leave to cook for 5 mins. Remove the lid and give the onions a stir – they should have softened and be starting to brown in places. Stir in the pepper and chilli, and cook for 2 mins, then tip in the tomatoes, tomato purée, bouillon, oregano, paprika and chickpeas, along with their liquid. Cover and turn the heat down to a simmer for 15 mins.
step 2
Create two dips in the mixture with a spoon and crack 2 eggs into them. Cover and cook over a low heat for about 5 mins, until just set.
step 3
Meanwhile, stir the yogurt with the garlic in a small bowl and sprinkle with paprika. Serve half the chickpea mixture with the cooked eggs. Serve half the yogurt on the side and sprinkle with half the parsley and a little paprika. Cool and chill the remainder. Will keep covered in the fridge for five days. If you're following our Healthy Diet Plan, save the rest for the following day. Reheat the chickpeas in a small pan with a dash of water, and cook the remaining eggs in it, as above. Sprinkle the remaining parsley and paprika on the yogurt, then serve.
