Eggs, Chicken Sausage and Chickpeas Casserole

Eggs, Chicken Sausage and Chickpeas Casserole

For two

  • 2 Eggs
  • 5oz of Chicken Sausage(s)
  • 1 Can of Chickpeas
  • 2 Cups of Tomato Sauce
  • 1 Chopped Onion
  • 2 ts of Fennel Seeds (optional)
  • 1 cs of Origan
  • 2 cs of Olive Oil
  • Salt & Pepper

I tried a casserole similar to this one for a brunch in NYC and I really liked itDSCF4717.

So this is my version of this casserole for a late brunch (or a lunch). It’s tasty, gourmand and perfect before or after sport (with the chickpeas and the chicken you have a lot of protein).

Bon appΓ©tit!

  1. In a small casserole, put the onion and the chopped chicken sausage with the olive oil and stir during 2 or 3 minutes with medium heat.

  2. Then add everything except the eggs and the salt&pepper and stir.

  3. Cover with the lid and let the prep cook with low heat during 15 minutes.

  4. During this time, gently separate the white and the yellow of the eggs.

  5. Try again to gently separate the white and the yellow of the eggs (and don’t break the yellow this time plz! ).

  6. Add the white of the eggs on the top of the casserole and put the lid back on it. Wait 5 min (the white needs to turn white… obviously).

  7. Top it with the yellow of the egg(s) and it’s readyyyyyyyyyy (it’s just waiting for you to put your bread in it, or your forks if you are paleo friendly).

  8. Bon appΓ©tit!

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