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Eggs with Chickpeas and Radish


  • 3 pasture-raised eggs

  • ¼ c fresh cilantro, chopped

  • 2 radishes, diced

  • ½ c chickpeas

  • 1 avocado

  • 1-2 tbsp olive oil

  • 1 lime wedge

  • 1 tsp lemongrass paste or a couple fresh leaves

  • ½ tsp paprika

  • ½ tsp nutritional yeast

  • Salt to taste


  • Heat olive oil on medium heat in a large skillet

  • Add radish, cilantro, lemongrass and mix; cook until radish begins to turn translucent

  • Add the chickpeas and cook briefly for 1-2 minutes

  • Scramble the eggs and pour evenly into the skillet

  • Add salt, paprika, yeast; then cover

  • Cook for 2-3 minutes or until eggs are mostly cooked

  • Use a spatula to mix everything around

  • Remove from heat and squeeze lime wedge on top of eggs

  • For the avocado, cut in half and slice the avocado into strips

  • Squeeze the strips out of the skin and onto serving plate

  • Add paprika, salt, lemon, lime to taste and serve alongside the eggs

  • Enjoy!


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