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Ingredients

  • 2 Thomas’® Original English Muffins
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 scotch bonnet pepper, seeded and finely chopped (optional)
  • 1 tsp fresh thyme
  • 2 cans chickpeas, drained (save 2 tbsp liquid)
  • ½ tsp allspice
  • 1 tsp curry powder
  • ½ tsp nutmeg
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 bay leaf
  • 1 cup chicken or vegetable stock
  • 2 eggs
  • 2 tbsp butter
  • fresh cilantro, chopped
  • salt & pepper

Directions

  1. Bring a pot to medium heat and add olive oil. Add onion, garlic, scotch bonnet pepper, and fresh thyme, season with salt & pepper and cook for 5 minutes.
  2. Add chickpeas, chickpea liquid, allspice, curry powder, nutmeg, cumin, paprika, bay leaf and stock. Let simmer for 20 minutes, mashing some of the chickpeas to thicken.
  3. Crack eggs into a skillet over medium heat, and fry over easy.
  4. Split English Muffins with hands or a fork, spread each half with ½ tbsp butter and toast lightly.
  5. Spoon chickpea stew over each half, top one with fried egg and garnish with chopped cilantro.

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