Description
A wholesome breakfast delight featuring eggs, chickpeas, and sun-dried tomatoes, perfect for cozy mornings.
Ingredients
Scale
- 1 cup canned chickpeas, drained and rinsed
- 2 large eggs
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional)
- Crushed red pepper flakes (optional)
- Avocado or feta cheese (optional)
Instructions
- Heat the olive oil in a medium skillet over medium heat.
- Add the chickpeas and sun-dried tomatoes to the pan and sauté until heated through, about 3-4 minutes.
- Create a small well in the center of the chickpeas and crack an egg into the well.
- Cover the pan with a lid and cook until the egg is set to your liking, usually about 5-6 minutes for a runny yolk.
- Season with salt and pepper to taste, and serve hot.
Notes
Avoid overmixing the chickpeas to retain their crunchy texture. For a firmer yolk, extend the cooking time slightly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 370mg