Green goddess easter breakfast

Name: green goddess easter breakfast
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 el peeled pistachio nuts; tl chili powder; 1 tl cumin seed; 2 el Sesame seed; 250 g Cherry tomatoes; 2 el traditional olive oil; 1 shallot; 200 g canned chickpeas; 1 lime; 2 ready to eat avocado; 200 g fresh spinach; 4 cut Pave Campagnard bread or other bread

Toast with tomatoes, spinach, chickpeas, avocado puree and pistachio spice mixture.

Ingredients

Kitchen Stuff

1 food processor
1 toaster

Directions

Heat a frying pan without oil or butter and toast the pistachios, chilli powder, cumin seeds and sesame seeds for 3 minutes. Change frequently.
Grind the roasted nuts and seeds in the food processor.
Halve the to. Heat the oil in a frying pan and fry the to on the cutting edge for 6 minutes on medium heat.
Meanwhile, cut the shallot and let the chickpeas drain. Halve the lime and press out.
Cut the avocados half way through. Remove the kernel and scoop out the flesh with a spoon from the peel. Prak to puree.
Season with pepper, salt and lime juice.
Heat the remaining oil in a stirring fruit the shallot 1 min.
Add the spinach and chickpeas and stir-fry 3 minutes. Season with salt and salt.
In the meantime, toast the sandwiches in the toaster.
Divide the to, spinach and chickpeas over 4 plates. Form with 2 scoops 4 'eggs' of the avocado puree and place an egg on each plate.
Sprinkle with the pistachio spice mixture and serve with the toast.