Introduction

Smoky Chickpea Fried Eggs combine crispy, spiced chickpeas with perfectly cooked eggs for a simple, flavorful meal. With just a few ingredients, this dish is an easy way to elevate your breakfast or brunch.

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

Step 1: Drain and pat dry the chickpeas well. Heat a large nonstick skillet over medium heat and add the chickpeas, chopped sundried tomatoes, smoked paprika, and a splash of the oil from the sundried tomato jar. Cook for 5 to 7 minutes, stirring occasionally, until the chickpeas become slightly crispy.
Step 2: Reduce the heat to medium-low. Remove half of the chickpeas from the pan and set aside. With the remaining chickpeas, create two holes big enough to hold the eggs. Drizzle a little oil from the sundried tomatoes into each hole.
Step 3: Crack one egg into each hole. Cook for 3 to 5 minutes, basting the eggs with oil from the pan to help cook the tops evenly. Repeat the process with the reserved chickpeas and remaining eggs. Season everything with salt and pepper before serving.

Tips & Variations

Use fresh paprika if possible for more vibrant smoky flavor.
Swap eggs with tofu slices for a vegan version.
Add fresh herbs like parsley or cilantro to brighten the dish.
Serve with toasted bread or a simple green salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispness. Eggs are best enjoyed fresh, so try to eat them soon after cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but make sure to soak and cook the dried chickpeas fully before using them in this recipe. The cooking time may increase slightly.

What if I don’t have sundried tomatoes packed in oil?

You can substitute with regular sundried tomatoes and add a bit of olive oil to the pan. The oil helps with cooking and adds extra flavor.

Smoky Chickpea Fried Eggs (4 Ingredients) Recipe

Print Recipe

★★★★★

4.9 from 450 reviews

A quick and flavorful skillet dish featuring crispy smoky chickpeas paired with fried eggs nestled in the beans, enhanced by the rich taste of sundried tomatoes and smoked paprika. Perfect for a hearty breakfast or light meal with minimal ingredients and effort.

Author: Cleo
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Frying
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Chickpea Mixture

1 15-oz can chickpeas, drained and patted dry (425 g)
¼ cup sundried tomatoes packed in oil, chopped (50 g)
Oil from sundried tomato jar, a splash
1 tsp smoked paprika

Eggs

4 large eggs
Salt and pepper to taste

Instructions

Cook Chickpeas: Drain and thoroughly pat dry the chickpeas. Heat a large nonstick skillet over medium heat and add the chickpeas, chopped sundried tomatoes, smoked paprika, and a splash of the reserved oil from the sundried tomatoes. Cook for 5 to 7 minutes, stirring occasionally, until the chickpeas develop a slightly crispy texture and the flavors meld.
Make Holes: Lower the heat to medium-low. Remove half of the chickpeas from the skillet and set aside. In the remaining chickpeas in the skillet, create two indentations or holes. Drizzle a small amount of the sundried tomato oil into each hole to help cook the eggs smoothly.
Cook Eggs: Crack one egg into each hole formed in the chickpeas. Cook for 3 to 5 minutes, spooning or basting the eggs gently with oil from the pan to encourage even cooking on top without flipping. Once the eggs reach desired doneness, season with salt and pepper. Repeat the process with the reserved chickpeas to cook the remaining two eggs. Serve warm and enjoy.

Notes

Ensure chickpeas are well patted dry to achieve crispiness.
Basting the eggs with oil prevents sticking and cooks the top gently without flipping.
You can adjust the amount of smoked paprika based on preferred smokiness.
Use a nonstick skillet for easiest cooking and cleaning.
Leftover chickpeas can be saved for salads or future meals.

Keywords: smoky chickpeas, fried eggs, sundried tomatoes, smoked paprika, quick breakfast, vegetarian breakfast, skillet recipe