Ramp up both flavour and your metabolic ability with this piquant Italian scramble by Eggbreak
50g cooked chickpeas • 2 tsp chopped parsley • 2 tsp chopped chives • 3 tsp olive oil • juice of ½ lemon • salt and pepper • 2 free-range eggs • 25g nduja sausage • 1 slice sourdough • 1 garlic clove
1. Mix the chickpeas, parsley, chives, 2 tsp oil, lemon juice and seasoning in a bowl.
2. Pour 1 tsp oil into a pan on a medium heat, then whisk the eggs, pour into the pan and scramble. When they’re nearly done, remove from the heat. Chop the sausage and stir through the eggs.
3. Toast your sourdough – full of slow-release carbs for lasting energy – and rub it with the clove of garlic. Top with the hot nduja eggs and chickpeas for a forkful of hunger-killing fibre.