• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Healthy Gallo Pinto

Healthy Gallo Pinto

Healthy Gallo Pinto HIGH RES


1 tbsp olive oil
1 clove garlic
1/2 teaspoon cumin seeds
1/2 tsp smoked paprika
1/2 can chickpeas (rinsed)
4 large eggs
1 cup cherry tomatos
1/4 bunch fresh herbs
1/4 cup green leaves
1 lime


Cook the garlic and cumin in olive oil over a medium heat until fragrant.

Stir in the chickpeas, cooking for 5 minutes.

Meanwhile, make a salsa by quartering the tomato and mixing with the 1/2 lime juice and fresh herbs. Season with salt and pepper.

Finely slice the spring onions and add into the chickpeas along with the paprika, stir and cook for 2 more minutes.

Separately, whisk the egg, season well, and cook in a non-stick frypan over a low-medium heat for a few minutes (or to your liking).

Serve the crispy chickpeas with a few spinach or kale leaves, topped with egg and salsa.

Squeeze over remaining lime and enjoy.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people