Description
A delightful twist on breakfast featuring crispy chickpeas sautéed with spices and topped with perfectly cooked fried eggs.
Ingredients
Scale
- 1 cup canned chickpeas, drained and rinsed
- 2 large eggs
- 1 tablespoon olive oil (or butter)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: Sliced avocado, hot sauce, or feta cheese for topping
Instructions
- Start by heating olive oil in a skillet over medium heat.
- Toss the chickpeas into the hot skillet and sprinkle them with cumin, smoked paprika, salt, and pepper.
- Sauté them for about 3-4 minutes until they’re golden brown and fragrant.
- Create a small well in the center and crack the two eggs directly into the skillet.
- Cook the eggs for 3-5 minutes, or until the whites are no longer transparent and the yolks are to your desired doneness.
- Once cooked, remove the skillet from heat and garnish with fresh parsley and optional toppings.
- Serve warm and enjoy!
Notes
For a vegan option, replace eggs with aquafaba or scrambled silken tofu. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 180mg