Whipped Yogurt Toasts with Crispy Chickpeas, Dill Cucumber and Smoky Chili Eggs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the cooked, drained chickpeas very dry with a clean towel. Toss them on a sheet pan with 15 ml (1 tbsp) olive oil, 2 g (1 tsp) smoked paprika, the ground cumin, 2 g (1/2 tsp) salt, and black pepper.

2. 2

   Roast the chickpeas for 18 to 20 minutes at 220 °C / 425 °F, shaking the pan halfway through, until golden and crisp.

3. 3

   Meanwhile, make the whipped yogurt: in a bowl, combine the plain Greek yogurt with the lemon juice, lemon zest, 1 grated garlic clove, 1 g (1/4 tsp) salt, and 5 ml (1 tsp) olive oil. Whisk with a spoon or small whisk until smooth and airy.

4. 4

   In another bowl, mix the cucumber with the fresh dill, 1 minced garlic clove, red wine vinegar, honey, 5 ml (1 tsp) olive oil, and 1 g (1/4 tsp) salt. Let it sit for 10 minutes so the flavors meld.

5. 5

   Toast the rustic whole wheat bread slices until golden and crisp. You can use a toaster or bake them in the oven at 190 °C / 375 °F for 5 to 7 minutes.

6. 6

   Heat a nonstick skillet over medium heat. Add the butter and the remaining 5 ml (1 tsp) olive oil. When the butter melts, crack the eggs into the skillet. Cook for 2 to 3 minutes for set whites and soft yolks, or to your preferred doneness. Season with the remaining smoked paprika, 2 g (1/2 tsp) salt, and red pepper flakes if using.

7. 7

   To assemble, spread a generous layer of whipped yogurt on each toast. Top with the dill cucumber and then the crispy chickpeas.

8. 8

   Place one egg on each toast, finish with chopped chives, and serve immediately while the bread is still crisp and the eggs are hot.