Description
High-protein chickpea fried eggs cooked in sun-dried tomato oil. This quick chickpea breakfast uses four ingredients and is ready in 15 minutes.
Ingredients
- 1 can chickpeas 15 ounces drained and patted dry
- 0.25 cup sun-dried tomatoes packed in oil chopped
- 2 tablespoons sun-dried tomato oil
- 1 teaspoon smoked paprika
- 4 large eggs
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
Instructions
- Heat a large nonstick skillet over medium heat. Add the chickpeas, sun-dried tomatoes, smoked paprika, and 1 tablespoon of the sun-dried tomato oil.
- Cook for 5 to 7 minutes, stirring occasionally, until chickpeas are lightly crisped and fragrant.
- Reduce heat to medium-low. Push half of the chickpea mixture to one side of the pan.
- Create two small wells in the chickpeas. Drizzle the remaining sun-dried tomato oil into each well.
- Crack an egg into each well. Cook for 3 to 5 minutes until the whites are set and yolks reach your preference.
- Transfer the cooked eggs and chickpeas to plates. Repeat with the remaining chickpeas and eggs.
- Season with salt and black pepper. Serve immediately.
Notes
- Letting the chickpeas sit undisturbed helps them develop a crisp, golden exterior.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: N/A