Variation
Add 50 g of cooked quinoa for additional complex carbohydrates.
Fuel your morning with this high protein breakfast bowl featuring smoky roasted chickpeas, jammy eggs, and a zesty greek yogurt base for sustained energy.

Get these tasks done before you start cooking.
Pat the chickpeas dry with a paper towel to ensure they crisp up in the pan.
Tip: Removing the skins is not necessary but makes them extra crunchy.
Total time: 25 min · Yields 2 servings
Heat olive oil in a medium skillet over medium-high heat. Add the dry chickpeas and cook for 8 to 10 minutes, tossing frequently, until the skins are golden and slightly crisp. Stir in the smoked paprika, garlic powder, and a pinch of salt during the last 60 seconds of cooking to prevent the spices from burning.
Bring a small pot of water to a boil. Gently lower the eggs into the water and simmer for exactly 6 minutes and 30 seconds for a jammy yolk. Immediately transfer them to an ice bath for 3 minutes before peeling and halving.
In a small bowl, whisk the Greek yogurt with lemon juice and a pinch of salt. Divide the yogurt between two serving bowls and spread it into a thick layer using the back of a spoon.
Place a handful of fresh greens on one side of the bowl. Top with the warm smoky chickpeas, the halved eggs, and the sliced avocado. Garnish with fresh cilantro and an extra dusting of smoked paprika.
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
Once you've mastered the base recipe, try these popular twists.
Add 50 g of cooked quinoa for additional complex carbohydrates.
Swap chickpeas for black beans and add salsa for a Southwestern twist.
Replace Greek yogurt with silken tofu blended with lemon juice for a dairy-free option.
The roasted chickpeas can be stored in an airtight container at room temperature for 2 days. The boiled eggs will last up to 3 days in the refrigerator.
Each serving contains approximately 24 grams of protein, primarily sourced from the Greek yogurt, eggs, and chickpeas.
Yes, substitute the Greek yogurt with a high-protein plant-based yogurt and replace the eggs with pan-seared smoked tofu or a commercial vegan egg substitute.
Pan-frying is faster for a single morning meal, but oven-roasting at 200°C for 20 minutes yields a more consistent crunch if you are cooking a large batch.
Smoked paprika, or Pimentón, is made from peppers that are dried over oak fires, giving it a distinct wood-smoke flavor compared to regular sweet paprika.
You can, though you will lose the healthy fats and vitamins found in the yolk. Use 100 ml of liquid egg whites scrambled to replace the two boiled eggs.






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