Quick Mince Chickpea Pan with Avocado and Fried Egg
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onion (s), finely diced
- 1 clove garlic
- Clarified butter, finely chopped
- 1 tablespoon oil
- 600 g minced meat, mixed
- salt and pepper
- 1 teaspoon cumin
- 1 can chickpeas à 425 ml
- 4 tablespoon tomato paste
- 1 tablespoon, leveled flour
- 0.25 liter ¼ water
- 4 egg (s)
- 1 avocado (s)
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Rinse and drain the chickpeas.
- Melt the clarified butter in a large pan and fry the mince in it until crumbly for about 5 minutes. Add onions and garlic and fry for another 5 minutes. Season with salt, pepper and cumin. Add tomato paste to the mince and sweat briefly. Dust with flour. Pour in water. Bring to the boil, add the chickpeas and let everything simmer for about 5 minutes. Stirring occasionally.
- Heat the oil in a second pan and fry the fried eggs. Salt lightly.
- Halve the avocado, remove the stone, remove the pulp from the skin and cut into small cubes. Drizzle with lemon juice.
- Put the minced meat mixture on plates, spread the avocado on top and serve with the fried eggs
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