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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!
This was incredible! I only ate half of a portion; it was that filling. I’ve sent the recipe to friends and family! Thank you!
So happy you loved it, Judi! Enjoy! 😀
This was a delicious breakfast
So pumped you loved it!
Delicious!! Easy to make.
Love hearing this, thanks Barb!
Absolutely love this recipe, I did add a bit of spinach for the second batch. Truly delicious, thank you for sharing x
So glad it hit the spot, thanks for sharing Linda!
Delicious. I didn’t have tomatoes in oil so used avocado oil and a chopped tomato. Of course that made it more moist but it still tasted delicious.
Any hints on over easy or fried eggs? Mine look awful.
Just cook them on low heat and try not to touch them too much! A lid can help them cook evenly 🙂
Tasty, easy, and delicious. I loved it with a little chilli oil drizzled on top.
So glad it hit the spot, thanks for sharing Barbara!
What’s the fresh green herb seen in all the photos???
Chopped Italian parsley 🙂
Hi, this recipe is going on my list for sure. But I was wondering if you have a link (or make/model) for the frying pan you’re using please?
I don’t actually recommend these pans because the heat unevenly and scratch easily. I just like to use white to show the colors of food. For good nonstick, I recommend Caraway!
Breakfast? This is my new favorite dinner! I love how the eggs seep through and bind it like cheese. Yum!
Big smiles over here, thanks for trying it Diana!
This is one of my favorite Live Eat Learn recipes. This weekend I tried doing it in the oven instead of on the stove and it worked like a dream and kept me from standing over the stove the whole time. Instead I got to interact with my brunch guests a little bit more.
Nothing better than hearing this Erin, thank you!