Ingredients
4
4 servings
- •2 medium tomatoes, cored
- •1 tablespoon olive oil
- •3 cloves garlic, minced
- •6 large eggs, lightly beaten
- •0.75 teaspoon salt, divided
- •0.5 teaspoon ground black pepper, divided
- •0.25 cup crumbled feta cheese
- •1 tablespoon chopped fresh oregano
- •3 cups hot cooked brown rice
- •1 (15 ounce) can chickpeas, rinsed and drained
- •0.25 cup pitted Kalamata olives, chopped
- •3 tablespoons chopped fresh parsley
- •2 teaspoons lemon zest
- •3 tablespoons lemon juice
- •2 tablespoons tahini
Instructions
- Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
- Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
- Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
- Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.
Nutritional Facts
Per 4 servings
- Calories: 431
- Carbohydrate: 43g
- Fat: 22g
- Fiber: 5g
- Protein: 17g
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