Description
A delightful twist on a classic breakfast featuring chickpeas and fried eggs, perfect for a cozy meal any time of day.
Ingredients
Scale
- 1 cup canned chickpeas, drained and rinsed
- 2 large eggs
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a pan over medium heat, letting it shimmer.
- Add the chickpeas, and sauté them for a few minutes until they’re lightly golden and fragrant, stirring occasionally.
- Create a small space in the pan by pushing the chickpeas to the side, and crack the eggs directly into the pan.
- Cook the eggs to your desired doneness, whether that’s sunny-side up with a runny yolk or over-easy for a bit more firmness.
- Top everything with the chopped sun-dried tomatoes, sprinkling them over like tiny, tangy jewels, and serve warm.
Notes
Make-ahead advice: You can prepare the sautéed chickpeas ahead of time and keep them in the refrigerator for up to three days. Leftovers can be stored in an airtight container in the fridge for up to two days—simply reheat them gently in the pan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 195mg