Jammy Eggs with Herby Roast Chickpeas and Tahini Yogurt

Bored of bran? Tired of toast? Then instantly upgrade your morning meal with this breakfast banger from our favourite foodie, Master Chef Finalist, Giovanna Ryan. Best eaten curled up on the sofa under your fluffiest blanket, this weekend recipe for jammy eggs with chickpeas and tahini yogurt, is sure to get you set for the day, even if you're just doing nothing!

This is my favourite weekend breakfast (with the exception of a bacon sandwich on hangover days). It’s super easy and very quick to make if you want to impress a crowd. It’s even reasonably healthy so you can feel pretty good about yourself.

• 2 cans of chickpeas (drained)
• Handful mixed soft herbs (dill, parsley and coriander work well)
• 3 tablespoons olive oil
• 4 tablespoons Greek yogurt
• 2 tablespoons tahini
• 4 free range eggs
• Sea salt
• Sumac to serve (optional)

Preheat the oven to 180C.

Spread the chickpeas out on a baking tray, drizzle with olive oil and sprinkle with a little salt. Roast until golden brown and the skins are starting to pop open, stirring occasionally. Watch out when you take them out, they can pop right out of the tray!

Meanwhile, bring a pan of water to the boil. Boil the eggs whole for 6 minutes. Run under cold water to cool. Peel the shell away and cut in half.

Stir the tahini into the yogurt and season with salt.

Mix the herbs into the chickpeas and season if necessary.

To serve, place a spoon of yogurt onto a plate, cover with the chickpeas and top with the eggs and a sprinkling of sumac (if using).

Delicious! Now all you need to do is grab the paper and leave the washing up for someone else to do.