Smoky Chickpea Fried Eggs (4 Ingredients) Recipe
Introduction
Smoky Chickpea Fried Eggs combine crispy, spiced chickpeas with perfectly cooked fried eggs for a simple, flavorful dish. With just four main ingredients, this recipe is quick to prepare and ideal for a satisfying breakfast or light dinner.
Ingredients
- 1 15-oz can chickpeas (drained and patted dry, 425 g)
- ¼ cup sundried tomatoes packed in oil (chopped, plus oil from the jar, 50 g)
- 1 tsp smoked paprika
- 4 large eggs
- Salt and pepper (to taste)
Instructions
- Step 1: Drain and pat dry the chickpeas thoroughly. In a large nonstick skillet, combine the chickpeas with chopped sundried tomatoes, smoked paprika, and a splash of the oil from the sundried tomato jar. Cook over medium heat for 5 to 7 minutes until the chickpeas become a little crispy.
- Step 2: Reduce the heat to medium-low. Remove half of the chickpeas from the skillet and arrange the remaining chickpeas to create two holes for the eggs. Drizzle a little oil from the sundried tomatoes into each hole.
- Step 3: Crack an egg into each hole and cook for 3 to 5 minutes. As the eggs cook, spoon the flavored oil over the tops to help them cook evenly. Repeat this process with the remaining chickpeas and eggs. Season with salt and pepper before serving.
Tips & Variations
- For extra heat, add a pinch of chili flakes or a dash of hot sauce to the chickpeas while cooking.
- If you prefer a vegan version, substitute the eggs with tofu slices or use a plant-based egg alternative.
- Serve with fresh herbs like parsley or cilantro to add a fresh contrast to the smoky flavors.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the eggs, or enjoy the chickpeas cold in a salad. The eggs are best enjoyed fresh for optimal texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but be sure to soak and cook the dried chickpeas thoroughly before using. This will require additional preparation time compared to canned chickpeas.
How can I make the eggs runny instead of fully cooked?
Cook the eggs for less time and cover the pan with a lid to help the whites set while keeping the yolks runny. Keep an eye on them to avoid overcooking.
Print
Smoky Chickpea Fried Eggs (4 Ingredients) Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful recipe combining crispy chickpeas with smoky paprika and sun-dried tomatoes, topped with perfectly cooked fried eggs for a protein-packed breakfast or brunch.
Ingredients
Chickpea Mixture
- 1 15-oz can chickpeas, drained and patted dry (425 g)
- ¼ cup sun-dried tomatoes packed in oil, chopped (50 g)
- 1 tsp smoked paprika
- Oil from the sun-dried tomato jar, as needed
Eggs
- 4 large eggs
- Salt and pepper, to taste
Instructions
- Cook Chickpeas: Drain and pat dry the chickpeas, then heat a large nonstick skillet over medium heat. Add the chickpeas, chopped sun-dried tomatoes, smoked paprika, and a splash of oil from the sun-dried tomato jar. Cook stirring occasionally for 5 to 7 minutes until the chickpeas become slightly crispy.
- Make Holes: Reduce heat to medium-low. Remove half of the chickpea mixture from the pan. In the skillet, arrange the remaining chickpeas to create two holes, large enough to hold the eggs. Drizzle a bit of sun-dried tomato oil into each hole to prevent sticking.
- Cook Eggs: Crack one egg into each hole within the chickpea mixture and cook on medium-low for 3 to 5 minutes, basting the eggs with oil from the pan to help cook the tops evenly. Once cooked, remove eggs and chickpeas from the skillet.
- Repeat: Add the reserved chickpeas back to the pan, create two more holes, and repeat the egg cooking process with the remaining eggs. Season everything with salt and pepper before serving. Enjoy your smoky chickpea fried eggs!
Notes
- Patting the chickpeas dry ensures they get crispy when cooked.
- Use oil from the sun-dried tomatoes for extra flavor and non-stick cooking.
- You can use plain olive oil if you run out of sun-dried tomato oil, but flavor might be less pronounced.
- Basting the eggs helps them cook evenly on top without flipping.
- This recipe works well as a protein-rich brunch or light dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
Keywords: smoky chickpea fried eggs, chickpeas, fried eggs, sautéed chickpeas, smoky paprika eggs, sun-dried tomato eggs, easy breakfast recipe, vegetarian egg dish
