BREAKFAST BOWL

Posted on: May 3, 2020. Updated on: July 12, 2023.

by Carolina Gelen

5 / 5. from 3

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This is an easy breakfast I dreamed about the night before making it. It’s tasty, light and quite on the healthier side of the food spectrum.

INGREDIENTS (2 servings)

FOR THE JALAPENO GINGER SALSA
  • 1 jalapeno
  • 1 scallion
  • 1 inch knob of ginger
  • juice and zest of 1/4 lemon or lime
  • salt and pepper
FOR THE CRISPY CHICKPEAS
  • 1 can cooked chickpeas (400 g can)
  • 3-5 tablespoons of oil (your frying oil of choice)
  • 1 tablespoon cumin seeds
  • salt and pepper
FOR THE SESAME PEANUT CRUNCH
  • 2 tablespoons sesame seeds
  • 2 tablespoons peanuts
  • 1/4 teaspoon chile flakes
FOR THE CUCUMBER SALAD
  • 2 raw cornichon cucumbers
  • the juice of 1/4 to 1/2 of a lemon
  • fresh herbs
  • salt and pepper
FOR THE REST OF THE BOWL ASSEMBLY
  • 2 dollops of sour cream, labneh or Greek yogurt
  • 1 handful of sauerkraut
  • 2-4 slices of rye sourdough toast
  • 2 eggs
  • fresh herbs
  • salt and pepper

JALAPENO GINGER SALSA

Step 1

Finely chop the ginger, scallion and jalapeno and add them to a bowl.

Step 2

Add the lemon/lime juice and the lemon/lime zest, salt and pepper to the bowl and mix.

CRISPY CHICKPEAS

Step 1

Drain the can of chickpeas, wash the chickpeas and dry them with a kitchen/paper towel.

Step 2

Add the oil to a pan on medium high heat.

Step 3

Once the oil start sizzling, turn the heat down to medium and gently add the chickpeas and the cumin seeds to the pan.

Step 4

Let the chickpeas get crispy while stirring them from time to time. Add more oil if necessary – the chickpeas shouldn’t swim in an oil bath, but shouldn’t hang out in a dry pan either. Season with salt and pepper and set aside the chickpeas once they got crispy.

SESAME PEANUT CRUNCH

Step 1

Add the chopped peanuts and sesame seeds to a dry pan on medium heat and toast them until they become golden brown. Transfer to a clean bowl to stop the cooking process.

CUCUMBER SALAD

Step 1

Use a vegetable peeler to peel thin strips of cucumber.

Step 2

Squeeze the lemon juice on the cucumber strips and season with salt and pepper.

Step 3

Roughly chop the herbs and add them to the bowl of cucumbers and mix.

POACH EGGS

Step 1

Boil 2-4 cups of water in a sauce pan or pot.

Step 2

Once the water reaches the boiling temperature, turn the heat to low.

While the water is simmering, drop the two eggs in. Let them simmer for about 3 minutes until the egg whites are fully cooked, but the egg is still runny.

ASSEMBLY

Add the dairy and cucumber salad
Add the chickpeas and sauerkraut
Add the jalapeno salsa and toast
Add the egg on top, peanut sesame crunch and fresh herbs
All done!

BREAKFAST BOWL

5 / 5. from 3

Click to vote

Ingredients

FOR THE JALAPENO GINGER SALSA
  • 1 jalapeno
  • 1 scallion
  • 1 inch knob of ginger
  • juice and zest of 1/4 lemon or lime
  • salt and pepper
FOR THE CRISPY CHICKPEAS
  • 1 can cooked chickpeas (400 g can)
  • 3-5 tablespoons of oil (your frying oil of choice)
  • 1 tablespoon cumin seeds
  • salt and pepper
FOR THE SESAME PEANUT CRUNCH
  • 2 tablespoons sesame seeds
  • 2 tablespoons peanuts
  • 1/4 teaspoon chile flakes
FOR THE CUCUMBER SALAD
  • 2 raw cornichon cucumbers
  • the juice of 1/4 to 1/2 of a lemon
  • fresh herbs
  • salt and pepper
FOR THE REST OF THE BOWL ASSEMBLY
  • 2 dollops of sour cream, labneh or Greek yogurt
  • 1 handful of sauerkraut
  • 2-4 slices of rye sourdough toast
  • 2 eggs
  • fresh herbs
  • salt and pepper

Instructions

JALAPENO GINGER SALSA

Step 1

Finely chop the ginger, scallion and jalapeno and add them to a bowl.

Step 2

Add the lemon/lime juice and the lemon/lime zest, salt and pepper to the bowl and mix.

CRISPY CHICKPEAS

Step 1

Drain the can of chickpeas, wash the chickpeas and dry them with a kitchen/paper towel.

Step 2

Add the oil to a pan on medium high heat.

Step 3

Once the oil start sizzling, turn the heat down to medium and gently add the chickpeas and the cumin seeds to the pan.

Step 4

Let the chickpeas get crispy while stirring them from time to time. Add more oil if necessary – the chickpeas shouldn’t swim in an oil bath, but shouldn’t hang out in a dry pan either. Season with salt and pepper and set aside the chickpeas once they got crispy.

SESAME PEANUT CRUNCH

Step 1

Add the chopped peanuts and sesame seeds to a dry pan on medium heat and toast them until they become golden brown. Transfer to a clean bowl to stop the cooking process.

CUCUMBER SALAD

Step 1

Use a vegetable peeler to peel thin strips of cucumber.

Step 2

Squeeze the lemon juice on the cucumber strips and season with salt and pepper.

Step 3

Roughly chop the herbs and add them to the bowl of cucumbers and mix.

POACH EGGS

Step 1

Boil 2-4 cups of water in a sauce pan or pot.

Step 2

Once the water reaches the boiling temperature, turn the heat to low.

While the water is simmering, drop the two eggs in. Let them simmer for about 3 minutes until the egg whites are fully cooked, but the egg is still runny.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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