A lovely dinner hot or lunch cold!
This is a bit of a middle-eastern 'twist' on a Spanish omelette using chick-peas rather than potato.
If you are vegetarian, leave off the bacon but sprinkle cheese over the top before grilling.
It can be served hot or cold, these quantities serve 4 as a light lunch or 2 as a full dinner.
You Will Need
Heat the frying pan.
Dry-fry the dunns river seasoning, curry powder, chilli and harissa.
Add the oil and onion and soften it/fry it.
Add the mushrooms and bacon (if using).
After a little while, add the tomatoes- their juice can be used to 'deglaze' any crusty bits.
Drain the chickpeas and rinse them/drain.
Add them and stir.
Leave to fry on medium for 5 min (the crusty bits are tasty!). Stir, and fry a little longer.
Whilst the 5 mins is going (above), beat the eggs using the bowl and whisk.
Pour them in. Swirl around the eggs and flatten the top a little (chickpeas float and sometimes get in piles not stuck together by the egg!).
Turn on the grill to pre-heat.
Cook until the base is clearly cooked round the edges and only the top is shiny.
If using cheese, sprinkle it on.
Put the pan under the grill to cook and brown the top.
Once cooked, slice and serve like a pizza, hot or cold.
It's good for pick-nicks and pack lunches the next day, too.