Smoky Chickpea Fried Eggs (4 Ingredients) Recipe

Introduction

Smoky Chickpea Fried Eggs combine crispy, spiced chickpeas with perfectly cooked eggs for a flavorful and satisfying meal. With just a few ingredients, this dish is quick to prepare and brings a delightful smoky twist to your breakfast or brunch table.

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

1. Step 1: Drain and pat dry the chickpeas. In a large nonstick skillet, combine the chickpeas, chopped sundried tomatoes, smoked paprika, and a splash of oil from the sundried tomato jar. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the chickpeas become slightly crispy.
2. Step 2: Reduce the heat to medium-low. Remove half of the chickpeas from the pan. Create two small holes in the remaining chickpeas to fit the eggs. Drizzle a little oil from the sundried tomato jar into each hole.
3. Step 3: Crack an egg into each hole. Cook for 3 to 5 minutes, basting the eggs with the pan oil to help cook the tops gently. Once cooked, carefully remove and repeat the process with the reserved chickpeas and remaining eggs.
4. Step 4: Season the finished dish with salt and pepper to taste. Serve warm and enjoy!

Tips & Variations

• For extra flavor, add a pinch of cayenne pepper or chili flakes along with the smoked paprika.
• Swap sundried tomatoes for roasted red peppers if you prefer a milder taste.
• Use fresh herbs like parsley or cilantro as a garnish to brighten the dish.
• If you like your eggs firmer, cover the pan with a lid while cooking to steam the tops.

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 preserve the texture of the chickpeas and avoid overcooking the eggs. This dish is best served fresh for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas beforehand until tender. Using canned chickpeas saves time and works well for this recipe.

What can I use if I don’t have sundried tomatoes?

You can substitute with roasted red peppers or omit them entirely, but the sundried tomatoes add a nice tangy depth and the flavorful oil enhances the dish.

Smoky Chickpea Fried Eggs (4 Ingredients) Recipe

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★★★★★

4.8 from 73 reviews

• Author: lilan
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

Smoky Chickpea Fried Eggs is a simple and flavorful dish combining crispy chickpeas cooked with smoky paprika and sundried tomatoes, paired with perfectly fried eggs. This hearty and protein-packed meal takes just minutes to prepare, making it an ideal breakfast or brunch option that’s both satisfying and easy to make.

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Ingredients

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Chickpea Mixture

• 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
• Oil from the jar of sundried tomatoes (for cooking and basting)

Eggs

• 4 large eggs
• Salt and pepper (to taste)

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Instructions

1. Cook Chickpeas: Drain and pat dry the chickpeas thoroughly. Heat a large nonstick skillet over medium heat and add the chickpeas, chopped sundried tomatoes, smoked paprika, and a splash of oil from the sundried tomato jar. Cook for 5 to 7 minutes, stirring occasionally, until the chickpeas become a bit crispy.
2. Make Holes: Reduce heat to medium-low. Remove half of the chickpeas from the skillet and set aside. In the remaining chickpeas, create two holes large enough to hold an egg each. Drizzle a small amount of sundried tomato oil into each hole to prevent sticking.
3. Cook Eggs: Crack one egg into each hole in the chickpeas. Cook for 3 to 5 minutes, occasionally basting the eggs with the oil in the pan to help cook the top of the eggs evenly without flipping. Once cooked to your preferred doneness, season with salt and pepper.
4. Repeat Cooking Eggs: Remove the cooked eggs and chickpeas from the pan. Return the reserved chickpeas to the skillet, create holes as before, and cook the remaining two eggs following the same process.
5. Serve: Plate the smoky chickpeas and fried eggs immediately while warm. Season additional salt and pepper if desired. Enjoy your hearty and flavorful breakfast!

Notes

• Patting chickpeas dry is key to achieving a crispy texture.
• Using the oil from sundried tomatoes adds extra flavor and richness.
• Adjust cooking time for eggs based on your preferred yolk consistency.
• This recipe serves 2 people, two eggs each.
• Consider serving with crusty bread or fresh greens for a complete meal.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Mediterranean

Keywords: smoky chickpeas, fried eggs, breakfast skillet, quick brunch recipe, smoky paprika eggs, sundried tomato recipe