BREAKFAST BOWL

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