Smoky Chickpea Fried Eggs (4 Ingredients)
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!
Servings: 2 servings
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!
Video
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
