Chickpea Fried Eggs

A quick and satisfying breakfast featuring crispy chickpeas and perfectly fried eggs, all made in one skillet.

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Prep Time 5

Cook Time 12

Total Time 17

Servings: 2 servings

Course: Breakfast

Cuisine: Mediterranean

Calories: 320

Main ingredients

1 can 15 ounces (425 g) chickpeas, drained and patted dry Pat dry to ensure crispiness.
1/4 cup 50 g sun-dried tomatoes packed in oil, chopped Use oil from the jar for cooking.
1 teaspoon smoked paprika Adds a warm, smoky flavor.
2 tablespoons oil from the sun-dried tomato jar, divided Helps add flavor and prevents sticking.
4 large eggs Fry in the wells created by the chickpeas.
1/2 teaspoon salt, or to taste Season to preference.
1/4 teaspoon black pepper, or to taste Season to preference.

Preparation

Drain the can of chickpeas in a colander and give them a quick shake. Spread them on a layer of paper towels and pat until dry.
Heat a large nonstick skillet over medium heat. Add chopped sun-dried tomatoes and 1 tablespoon of oil from the jar.
Add dried chickpeas and smoked paprika to the skillet, stirring to combine and ensuring they pick up the oil and spice.
Cook for 5 to 7 minutes, stirring every minute until chickpeas are lightly crispy and golden.
Reduce heat to medium-low and use the back of a spoon to create four small wells in the chickpeas, making sure each well exposes some skillet surface.
Drizzle the remaining tablespoon of oil into the wells.
Crack one egg into each well carefully, keeping the yolks whole.
Cook for 3 to 5 minutes, spooning hot oil over the egg whites occasionally to help them set.
Season eggs and chickpeas with salt and pepper before serving.
Serve immediately, enjoying the crunchy chickpeas and warm, runny yolk.

Ensure chickpeas are well dried for the best crispiness. Use a splatter guard to minimize cleanup, and serve this dish hot for ideal texture.