Spiced Chickpea & Herb Scrambled Egg Breakfast with Roasted Cherry Tomatoes

Ingredients

• 12 whole large eggs, about 3 per serving
• 1 1/2 cups canned chickpeas, drained and rinsed, pat dry before cooking
• 2 cups cherry tomatoes, halved, about 12 oz
• 1 tbsp fresh ginger, minced, peeled
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric powder
• 1/3 cup fresh cilantro, chopped, packed
• 1 small garlic clove, minced, optional, use sparingly for GLP-1
• 2 tsp extra-virgin olive oil, divided, use minimal
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 4 slices whole grain bread slices, toasted
• 4 wedges lemon wedges, for serving

Instructions

1. 1

   Preheat oven to 425°F. Toss cherry tomatoes with 1/2 tsp olive oil, salt, and pepper on a baking sheet. Roast for 12-14 minutes until blistered and slightly caramelized.

2. 2

   While tomatoes roast, heat a non-stick skillet over medium heat. Add chickpeas with cumin, coriander, and turmeric. Toast dry (no oil) for 2 minutes, stirring constantly to bloom spices. Add minced ginger and cook 1 more minute until fragrant.