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Chickpea Fried Eggs

Chickpea Fried Eggs: A Quick High-Protein Breakfast Delight

Chickpea Fried Eggs are a high-protein, gluten-free breakfast that combines chickpeas and eggs for a flavorful, quick meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chickpeas
  • 1 can Chickpeas Drain and pat them dry
  • 4 tablespoons Sun-dried tomatoes (packed in oil) Use a bit of the oil for cooking
  • 1 teaspoon Smoked paprika
  • 4 large Eggs Protein powerhouse
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning

Equipment

  • nonstick skillet

Method
 

Step-by-Step Instructions
  1. In a nonstick skillet, heat a splash of sun-dried tomato oil over medium heat. Add drained and dried chickpeas along with chopped sun-dried tomatoes and smoked paprika. Sauté for 5-7 minutes until the chickpeas are slightly crispy.
  2. Lower the heat to medium-low and carefully remove half of the chickpeas, creating small wells in the remaining mixture. Drizzle in another splash of the sun-dried tomato oil.
  3. Crack a large egg into each hole you've created in the chickpea mixture. Allow the eggs to cook for 3-5 minutes, gently basting with the surrounding oil.
  4. Season your Chickpea Fried Eggs with salt and freshly cracked pepper to taste. Serve hot and enjoy!

Nutrition

Serving: 1plateCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 370mgSodium: 400mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 600IUVitamin C: 2mgCalcium: 80mgIron: 4mg

Notes

Ensure chickpeas are well-drained and dried for crispiness. Use medium-low heat for optimal cooking results. Experiment with spices for new flavors.

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