Chickpea Fried Eggs
Chickpea Fried Eggs
Ingredients
- 1 can chickpeas, 15 ounce, rinsed and drained
- 1/2 cup sun-dried tomatoes, chopped, packed in oil
- 1 teaspoon smoked paprika
- 2 tablespoons oil from sun-dried tomatoes jar, or more, as needed
- 4 large eggs
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat a large skillet over medium heat. Add 1 tablespoon of the oil from the sun-dried tomatoes jar to the pan.
⏱️ 1 min
- 2
Add the rinsed and drained chickpeas to the hot skillet. Cook, stirring occasionally, for 3-5 minutes until they begin to warm through.
⏱️ 5 min
- 3
Stir in the chopped sun-dried tomatoes and smoked paprika. Continue to cook, stirring frequently, for another 5-7 minutes, until the chickpeas are slightly crispy and golden brown.
⏱️ 7 min
- 4
Using the back of a spoon or spatula, create four small wells or indentations in the chickpea mixture. Add the remaining 1 tablespoon of sun-dried tomato oil into these wells.
⏱️ 1 min
- 5
Carefully crack one egg into each well. Reduce the heat to medium-low. Cook the eggs for 3-5 minutes, or until the whites are set and the yolks are cooked to your desired consistency (runny yolks are recommended). For more even cooking, you can baste the eggs with the hot oil and chickpea mixture using a spoon.
⏱️ 5 min
- 6
Carefully transfer the chickpea fried eggs to serving plates. Season with freshly ground black pepper and garnish with chopped fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chickpea Fried Eggs
- 1 can chickpeas, 15 ounce, rinsed and drained
- 1/2 cup sun-dried tomatoes, chopped, packed in oil
- 1 teaspoon smoked paprika
- 2 tablespoons oil from sun-dried tomatoes jar, or more, as needed
- 4 large eggs
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat a large skillet over medium heat. Add 1 tablespoon of the oil from the sun-dried tomatoes jar to the pan.
⏱️ 1 min - 2
Add the rinsed and drained chickpeas to the hot skillet. Cook, stirring occasionally, for 3-5 minutes until they begin to warm through.
⏱️ 5 min - 3
Stir in the chopped sun-dried tomatoes and smoked paprika. Continue to cook, stirring frequently, for another 5-7 minutes, until the chickpeas are slightly crispy and golden brown.
⏱️ 7 min - 4
Using the back of a spoon or spatula, create four small wells or indentations in the chickpea mixture. Add the remaining 1 tablespoon of sun-dried tomato oil into these wells.
⏱️ 1 min - 5
Carefully crack one egg into each well. Reduce the heat to medium-low. Cook the eggs for 3-5 minutes, or until the whites are set and the yolks are cooked to your desired consistency (runny yolks are recommended). For more even cooking, you can baste the eggs with the hot oil and chickpea mixture using a spoon.
⏱️ 5 min - 6
Carefully transfer the chickpea fried eggs to serving plates. Season with freshly ground black pepper and garnish with chopped fresh parsley.
⏱️ 1 min