Moroccan Scramble with Turkey Merguez Roasted Chickpeas and Avocado
Ingredients
- Two 15-ounce cans chickpeas, drained, rinsed and drained again
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 5 cloves garlic, finely chopped to a paste or grated with a rasp grater
- 1 Fresno chile, finely diced
- 1 tablespoon harissa paste
- 8 ounces ground turkey or chicken (90/10)
- 1 tablespoon red wine vinegar
- 8 large eggs
- 1/4 cup chopped fresh cilantro
- 2 ripe avocados, peeled, pitted and diced
- 1 medium red onion, thinly sliced, soaked in ice water for 10 minutes and drained
Instructions
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