Chickpea Fried Eggs

These chickpea fried eggs are a quick and delicious high-protein breakfast made with just four ingredients. The fried egg is nestled in fiber-rich chickpeas for layers of fueling flavor. So grab your best non-stick pan and make this 10-minute breakfast recipe!

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You may have seen the viral pesto or feta eggs a while back. The idea is to fry an egg in a type of sauce for added flavor and texture. Well, I wanted to take this concept but pack in more protein for an energizing breakfast idea!

As a nutritionist, I know how important it is to eat a protein and fiber-dense meal. The combination of the eggs and chickpeas is exactly that! I’ve added sun-dried tomatoes packed in oil for an easy flavor punch and to help the egg fry.

Chickpeas…But Make Them Breakfast

• Chickpeas in the AM: You might think of chickpea recipes as a lunch or evening staple, but their mild flavor works with any meal!
• 4 ingredients: Breakfast is hectic enough; there’s no need for your breakfast to add to that.
• 15 minutes: This chickpea breakfast doesn’t require cooking an animal protein, so it’s incredibly fast.

You don’t need much

This high-protein vegetarian breakfast uses just pantry staple ingredients. You probably already have them in your kitchen! Jump down to the recipe card for exact measurements!

• Chickpeas: You just need one can of chickpeas. Be sure to drain and dry them to help them crispy up in the pan.
• Sundried Tomatoes: These little flavor bombs are an Italian classic that works perfectly for frying eggs since they are packed in oil.
• Paprika: I love using smoked paprika to contrast the sweetness of the sundried tomatoes. Feel free to throw in your favorite spice here!
• Eggs: I use four large eggs to make two servings.

Should I peel the chickpeas?

I like to rub the chickpeas gently with a paper towel to remove some of the skin while drying them at the same time. This step is optional, so do what works for you!

Breakfast is served

We’re known for exceptionally easy and flavorful recipes at Live Eat Learn, and these chickpeas and eggs are no different! It takes just 15 minutes and a few steps, so let’s get cooking. This is an overview! Jump to the recipe card for the full printable recipe.

1. Cook the chickpeas by drying them and sauteing them with the sundried tomatoes and paprika.
2. Cook the eggs by pushing the chickpeas aside to make wells for the eggs. Crack the eggs in these holes and cook for 3-5 minutes.

Love chickpeas?

chickpea recipes

Vegetarian Avgolemono Soup (Greek Lemon Chickpea Soup)

40 minutes

Crispy Golden Chickpeas With Mustard Shallot Sauce

30 minutes

Roasted Butternut Squash Wraps With Crispy Chickpeas

40 minutes

Creamy Lemon Pepper Chickpea Skillet

20 minutes

And be sure to try my most famous chickpea recipe for dinner next!

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Smoky Chickpea Fried Eggs (4 Ingredients)

4.77 from 30 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 10 minutes minutes

Total: 15 minutes minutes

Servings: 2 servings

These chickpea fried eggs are a quick and delicious high-protein breakfast made with just four ingredients. The fried egg is nestled in fiber-rich chickpeas for layers of fueling flavor. So grab your best non-stick pan and make this 10-minute breakfast recipe!

Ingredients 

1x2x3x

• ▢ 1 15-oz can chickpeas, drained and patted dry, 425 g
• ▢ ¼ cup sundried tomatoes packed in oil, chopped, plus oil from the jar, 50 g
• ▢ 1 tsp smoked paprika
• ▢ 4 large eggs
• ▢ salt and pepper, to taste

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Instructions 

• Cook Chickpeas: Drain and pat dry 1 15-oz can chickpeas, then add them to a large nonstick skillet with ¼ cup sundried tomatoes packed in oil, 1 tsp smoked paprika, and a splash of the oil from the jar of sun-dried tomatoes.

  Cook over medium heat for 5 to 7 minutes, or until chickpeas are a little crispy.
  
• Make Holes: Reduce heat to medium/low. Remove half of the chickpeas from the pan. Arrange a hole in the chickpeas for two eggs. Drizzle a splash of oil from the jar of sundried tomatoes into each hole.
  
• Cook Eggs: Crack an egg into each hole, then cook for 3 to 5 minutes, basting the eggs with oil from the pan as you cook to help the tops cook.

  Repeat for the remaining chickpeas. Season with salt and pepper before serving. Happy eating!
  

Notes

Can I meal prep these? Yes! The chickpeas can be cooked in advance, then reheated and cooked with the egg when ready to serve.

More Spices: You can always add other spices like 5-spice, za’atar, or even Calabrian chilis.

Storage: If you have leftover chickpeas and eggs, you can store them in an airtight container in the fridge for up to 3 days. I like to cook my eggs over easy (it’s the best!) and then the egg yolk doesn’t become rubbery when reheated.

Nutrition

Serving: 1serving | Calories: 358kcal | Carbohydrates: 41.5g | Protein: 21.5g | Fat: 12g | Saturated Fat: 3.3g | Cholesterol: 372mg | Sodium: 681mg | Potassium: 448mg | Fiber: 7.9g | Sugar: 0.8g | Calcium: 111mg | Iron: 4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!