Chickpea and Bread Skillet Crumbs with Roasted Tomato and Crispy Egg

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the ripe tomatoes on a small tray, add 1 tablespoon vegetable oil, a pinch of salt, black pepper, and half of the dried oregano. Roast for 18 minutes, until soft with lightly browned edges.

2. 2

   While the tomatoes roast, place the day-old bread in a processor and pulse into coarse crumbs, or tear it by hand for a more rustic texture.

3. 3

   Heat a large skillet over medium heat. Add 1 tablespoon of vegetable oil and cook the onion for 5 minutes until translucent. Add the garlic and cook 1 minute more.

4. 4

   Add the tomato paste, sweet paprika, and ground cumin to the skillet. Cook for 1 minute, stirring, so the tomato paste lightly caramelizes and the spices bloom.

5. 5

   Add the cooked chickpeas and cook for 4 to 5 minutes, lightly crushing a small portion with a spoon to create textural contrast. Season with some of the salt and black pepper.

6. 6

   Add the bread crumbs to the skillet and mix well so they absorb the oil and flavors. Pour in the water gradually and stir for 2 to 3 minutes, until the crumbs are tender but still loose, not mushy.

7. 7

   Add the roasted tomatoes and their juices to the skillet, sprinkle in the remaining dried oregano, and fold gently to distribute them without fully breaking them down. Cook 2 minutes more and adjust salt.

8. 8

   In another skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Fry the eggs for 2 to 3 minutes, until the whites are set and the edges are golden and crispy. If you want firmer yolks, lower the heat and cook 1 additional minute.

9. 9

   Divide the chickpea and bread mixture among 4 plates. Top each portion with an egg and finish with chopped fresh parsley. Serve immediately.