Chickpea Fried Eggs
A delightful breakfast featuring fried eggs paired with hearty chickpeas and sun-dried tomatoes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 large Eggs
- 1 cup Chickpeas (cooked or canned)
- 1/4 cup Sun-dried tomatoes, chopped
- 2 tablespoons Olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Begin by heating olive oil in a pan over medium heat.
- Once the oil is hot, add the chickpeas and sauté until warmed through, about 2-3 minutes.
- Push the chickpeas to one side of the pan to make room for your eggs.
- Crack the eggs into the empty space and fry until they reach your desired doneness—approximately 2 to 6 minutes works well.
- Top the fried eggs with chopped sun-dried tomatoes, seasoning with salt and pepper.
- Serve warm and enjoy your delicious Chickpea Fried Eggs!
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in a skillet on low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 370mg