Mediterranean Bean and Sauerkraut Breakfast Bowl

This vibrant breakfast bowl combines the hearty flavors of black and garbanzo beans with the tang of sauerkraut and a perfectly poached egg. The dish is elevated with fresh herbs and spices, creating a delightful balance of textures and flavors that is both satisfying and nutritious. It's a great way to kick-start your day with protein and fiber, while also being vegetarian and filling.

Ingredients:

• 1 cup cooked black beans
• 1 cup cooked garbanzo beans
• 1 cup sauerkraut, drained
• 4 large eggs
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Red chili flakes (optional, for heat)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the black beans and garbanzo beans, stirring to combine.
2. Sprinkle the smoked paprika, garlic powder, salt, and pepper over the beans. Cook for about 5 minutes until heated through.
3. In a separate pot, bring water to a gentle simmer. Crack the eggs into the water one at a time and poach for about 3-4 minutes, or until the whites are set but the yolks remain runny.
4. To serve, place a generous portion of the bean mixture in a bowl. Top with a serving of sauerkraut and a poached egg.
5. Garnish with fresh parsley and add red chili flakes if desired for an extra kick.