I have returned! I am so sorry for my absence- my computer ran out of memory and I couldn’t do anything on it. It was awful, and involved many screams and head bashings. However, it’s fixed now, and I’m back.
While gone, I thought of a ton of recipes, ate a ton of good food, and cooked a bunch of meals. The meal I’m showing today is easily one of my favorite meals I thought of. Usually when I do egg dishes, I can’t think of anything to eat. I love eggs however, so those dishes usually turn out well.
This dish was an absolute spur of the moment creation. I came back from camp needing food, and thus, the skillet. If you follow my other social media’s, then you know that a ton of my meals are “throw in a bowl” meals. I call this a “throw in the oven” meal. I had some left over chickpeas that needed to be used, as well as some brussel sprouts and avocado that wanted some love.
While this meal looks extremely complicated, it is quite simple and makes for a great dish to share with a friend or family member! My personal favorite part of this meal is the russet potatoes for sure.
INGREDIENTS (Serves two):
One large russet potato*
1/2 cup chickpeas
Veggies of choice (I used brussel sprouts, tomatoes, bell pepper, and onion)
Salt and pepper, to taste
Non stick spray
1/2 avocado (optional)
1/4 cup feta cheese (optional)
*: For the potatoes, you can use any type- I just had russet potatoes with me at the time! Sweet potato is good as well.
Pre-heat an oven to 400 F on bake. In an oven safe pan, spray the entire thing with non stick spray. On a cutting board, chop your potato up into cubes (you can choose the size), as well as the veggies. Throw it all in the pan and mix around well. Throw in the chickpeas and mix well again. Once it’s mixed well, stick it into the oven for 25 minutes. Once done, pull out of oven and crack the eggs on top of the other ingredients. Stick back into the oven for ten minutes, then turn the oven onto the toast (if that is a setting- if not, put on broil) setting for five-ten minutes. You’ll know when the eggs are ready by how the yolks look. Take out of the oven when it is done, and let it sit and cool for a few minutes. Once cooled, add the cheese and avocado. You can transfer it onto a plate, but honestly, that’s extremely messy, so I recommend grabbing two forks for you and your friend eating this with you, and eating straight out of the pan. This meal is perfect for breakfast, lunch, and dinner!
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