Persian eggs with sumac
canned diced tomatoes
canned chickpeas, rinsed and drained
low-fat ricotta cheese
wholemeal lebanese bread
Pan-fry sliced celery, onion and capsicum with a little olive oil. Add canned tomatoes and canned chickpeas and simmer. Crack an egg in the middle and cook to your liking. Sprinkle with sumac, low-fat ricotta cheese, pepper and fresh mint. Serve with wholemeal Lebanese bread. Follow with a piece of fresh fruit.