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A plate with two sunny-side-up eggs surrounded by seasoned chickpeas, garnished with green sauce and feta, next to a fork on a green tablecloth.
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5 from 6 ratings

Chickpea Pesto Eggs With Feta

This chickpea pesto egg skillet is high-protein and made all on the stovetop (hello, stress-free mornings!). Bonus: it's ready in 15 minutes!
Prep Time3 minutes
Cook Time12 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: chickpea pesto egg skillet, chickpea pesto eggs
Diet: Gluten-Free, Vegetarian
Occasion: Birthdays, St. Patrick's Day
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Servings: 2 servings
Author: Sarah Bond

Ingredients

  • 1 15-oz can chickpeas drained, 425 g
  • 1 tsp olive oil 5 mL
  • 2 Tbsp pesto 30 g
  • ½ cup crumbled feta cheese 75 g
  • 4 large eggs

Instructions

  • Dry Chickpeas: Drain and pat dry 1 15-oz can chickpeas.
    Orange chickpeas spread out on a white paper towel, resting on a light green fabric background.
  • Cook Chickpeas: Heat 1 tsp olive oil in a nonstick skillet over medium/high heat. Add chickpeas and cook until crispy, about 7 minutes.
    Chickpeas spread in a single layer in a gray frying pan with a small amount of oil, on a green fabric background.
  • Add Feta: Reduce heat to low. Stir in 2 Tbsp pesto, then use a spoon to form a hole in the chickpeas for each egg. Sprinkle the ½ cup crumbled feta cheese evenly into each of the holes and let it cook until melted, about a minute.
    Chickpeas coated in herbs and spices with dollops of white cheese are being cooked in a gray skillet on a green surface.
  • Cook Eggs: Crack each of the 4 large eggs into one of the wholes. Cover and cook until whites are set and yolks are still a bit runny, about 5 minutes. Season with salt and pepper before serving. Happy eating!
    Four sunny-side-up eggs cooking in a skillet with seasoned chickpeas on a light green surface.

Video

Notes

Why are my chickpeas not getting crispy? Make sure they’re drained and thoroughly dried before they hit the pan. Moisture will cause the chickpeas to steam rather than crisp. Also, give them room (overcrowding the pan will also cause steaming).
What should I do if my egg whites aren’t setting? Cover the skillet while the eggs cook to trap steam and help the tops set faster. If they're still runny, leave them for another minute or so.
Do I need a nonstick skillet? I highly recommend it. Chickpeas and eggs are known for sticking. If you’re using stainless steel, add a bit more oil and let the pan fully heat before adding the chickpeas.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To avoid overcooking the eggs, reheat them gently on the stovetop over low heat.
If you’re meal-prepping this Mediterranean chickpea breakfast, cook everything except the eggs, then reheat and add them fresh when you’re ready to eat.

Nutrition

Serving: 1serving | Calories: 548kcal | Carbohydrates: 33g | Protein: 16g | Fat: 31g | Saturated Fat: 19.7g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 15.6g | Trans Fat: 0g | Cholesterol: 98mg | Sodium: 900mg | Potassium: 550mg | Fiber: 9.6g | Sugar: 3.8g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 2.6mg
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