Tomato Breakfast Salad
  • 1/2 small red onionthinly sliced
  • 1Tbsp za’atar spice
  • 1/2tsp crushed red pepper flakes
  • 2 to 3 beefsteak or heirloom tomatoes
  • Flaky sea saltto taste
  • 1/2cup canned chickpeasdrained and rinsed, or crispy chickpeas
  • 1cup garden greenssuch as arugula, spinach, or kale
  • 2Tbsp extra-virgin olive oildivided
  • 2 organic eggs
  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.
Recipe Notes

Per serving: 426 calories; 17 g protein; 22 g total fat (4 g sat. fat); 42 g total carbohydrates (7 g sugars, 12 g fiber); 282 mg sodium