Breakfast Tomatoes

Slice the tomatoes into half-inch rings and remove the middles; dice the inner flesh into tiny pieces. 2. Combine the diced tomato with the chickpea flour, nutritional yeast, black salt, and spices in a bowl. 3. Whisk in the water a little at a time, then stir in the chives; the batter should be medium-thick. 4. Heat a swirl of oil in a large skillet over medium heat and add tomato rings in a single layer. 5. Spoon the batter into the middle of each ring and cook 3-5 minutes, flipping halfway, until both sides are set and golden. 6. Repeat with remaining rings and batter and sprinkle with fresh chives.