Description
A comforting dish featuring crispy chickpeas and runny eggs, elevated with sun-dried tomatoes and fresh herbs.
Ingredients
Scale
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed (about 240 g cooked chickpeas)
- 4 large eggs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sun-dried tomatoes, finely chopped
- 1/2 teaspoon fine sea salt (adjust to taste)
- Freshly ground black pepper, to taste
- 1 small garlic clove, minced (optional)
- 1/4 small red onion, thinly sliced (optional)
- 1/2 teaspoon smoked paprika or ground cumin (for warmth)
- Fresh parsley or cilantro, chopped, for garnish
- 2 tablespoons crumbled feta or goat cheese (optional)
Instructions
- Heat olive oil in a large nonstick or well-seasoned skillet over medium heat.
- Add chickpeas and sauté until heated through and some edges are golden and slightly crisp (about 5–7 minutes). If using, add minced garlic or sliced onion in the last 2–3 minutes.
- Push the chickpeas aside to create small wells and crack the eggs into these wells.
- Cook until the egg whites are set but the yolks remain runny, about 3–5 minutes depending on yolk preference.
- Top with chopped sun-dried tomatoes, salt, and pepper. Add any optional herbs or cheese.
- Serve warm immediately.
Notes
For crispy chickpeas, dry them after rinsing. Best served fresh but leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 2g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 186mg