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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!
save this recipe!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.
Reader rating
“This a really tasty protein hack that I am enjoying for breakfast! The sun dried tomatoes are real flavor booster!” —Dennis
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.
- Cook the chickpeas by drying them and sauteing them with the sundried tomatoes and paprika.
- 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.
Pesto Flavor
If you want a flavor variation on these fried eggs, try my pesto chickpea eggs with feta next!
Love chickpeas?
And be sure to try my most famous chickpea recipe for dinner next!
Smoky Chickpea Fried Eggs (4 Ingredients)
Ingredients
- 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
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
Nutrition
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!
Bland flavor. So disappointing.
I’m sorry to hear it, Melissa! If a recipe ever tastes bland (especially one as simple as this), reach for a pinch of salt. It elevates all of the flavors! 🙂
The sundried tomatoes burnt, so I would wait to add them until the end with the eggs. Overall great recipe!
Thanks for the feedback, Jill! Happy eating!
This was a nice adaptation of fried eggs. Since this site put up the Marry me chickpea recipe, I have started making everything chickpea on the site. I have yet to find one I haven’t really liked. Thanks
So happy to hear you loved it! 😀
This a really tasty protein hack that I am enjoying for breakfast! The sun dried tomatoes are real flavor booster!
So glad to hear you liked the recipe, Dennis! Happy eating! 😀
This is an easy, tasty breakfast AND a great protein start to the day!
I seasoned with a little salt and thought it was perfect!
Yay! Thanks so much for letting us know how it went! 🙂
Yum! I cooked the chickpeas a lot longer due to not being crispy and also cooked with eggs for a longer duration. I’ll definitely add more spices or more salt next time. Overall great meal. I also just put 3 eggs in with all the chickpeas to save time. One batch not 2
Easy! Excellent! Filling!
Great taste and good for you!
So happy you loved it! 😀
Yum! This is a delirious! I followed the recipe and then at the end added some crumbled dairy-free feta (Nafsika’s garden is my fave) and some habanero hot sauce
I’m so happy to hear you loved it, Melissa! Enjoy! 😀
Great recipe and great protein and healthy carb source to start the day!
However I’m concerned with the calories count. I have added the ingredients to my nutritional values tracking app, only 1/2 cup chickpea, 2 eggs, 10 dried tomatoes, and 1 tbspoon olive oil, and it was almost 500 k calories! Mostly due to the olive oil. I’m interested in your opinion as a nutritionist why I got this value and not 350kcal
I used bagged dry sundried tomatoes vs in the jar, I assume the jarred would have had some flavor to add as it was a little bland (before I added some seasoning) just a suggestion. I had this for dinner vs breakfast, was filling and simple!
This was so yummy! I made sure to season the chickpeas with salt and pepper before crisping, and I did the same for the eggs. Cooking the eggs and keeping runny yolks elevated this dish, as well. As someone else mentioned, the sun-dried tomatoes got burnt being in the whole time. Turns out my husband loved it that way. Next time I’ll add half the tomatoes with the chickpeas and the other half right before the eggs to get more of that dense tomato flavor. This will be a staple for breakfast. It was a nice way to break up the monotony of oatmeal.