Description
A simple yet satisfying dish with spiced chickpeas and perfectly fried eggs, ideal for breakfast, brunch, or a light meal.
Ingredients
Scale
- 1 tablespoon olive oil, plus more for cooking eggs
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 large eggs
- Fresh cilantro or parsley, chopped, for garnish
- Toast or flatbread, for serving
Instructions
- 1. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- 2. Add cumin, turmeric, smoked paprika, and cayenne pepper (if using). Stir constantly for about 30 seconds until fragrant.
- 3. Add rinsed and drained chickpeas to the skillet. Season generously with salt and black pepper.
- 4. Stir chickpeas to coat evenly with spices. Cook for 5-7 minutes, stirring occasionally, until warmed through and slightly toasted.
- 5. Create two wells in the chickpea mixture. Add a little more olive oil to each space if needed.
- 6. Carefully crack one egg into each space. Season eggs with salt and pepper.
- 7. Cover and cook for 3-5 minutes, until egg whites are set and yolks are cooked to your liking.
- 8. Remove from heat, garnish with cilantro or parsley.
- 9. Serve immediately with toast or flatbread.
Notes
Store leftover spiced chickpeas in an airtight container in the refrigerator for 3-4 days. Cooked eggs are best fresh, but leftovers can be stored for 1-2 days. Reheat chickpeas in a skillet over medium heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Estimated 300-350
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 15g