Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
4
Ingredients
Directions
Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.
Nutrition Facts (per serving)
| 431 | Calories |
| 22g | Fat |
| 43g | Carbs |
| 17g | Protein |
