Ingredients
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
Eggs
- 4 large eggs
- Salt and pepper (to taste)
Instructions
- Cook Chickpeas: Drain and pat dry the canned chickpeas to remove excess moisture. In a large nonstick skillet, combine the chickpeas with chopped sundried tomatoes, smoked paprika, and a splash of the oil from the sundried tomatoes jar. Cook over medium heat for 5 to 7 minutes until the chickpeas become slightly crispy and well coated with the smoky seasoning.
- Make Holes: Lower the heat to medium-low. Carefully remove half of the chickpeas from the pan to make space. In the remaining chickpeas, arrange two holes big enough to hold eggs. Drizzle a bit of the sundried tomato oil into each hole to prevent sticking and add flavor.
- Cook Eggs: Crack one egg into each hole in the chickpea mixture. Cook for 3 to 5 minutes, basting the eggs occasionally with oil from the pan to help cook the tops evenly without flipping. Once the eggs reach your desired doneness, remove from heat.
- Repeat: Remove the cooked chickpeas and eggs from the skillet. Add the reserved chickpeas back to the pan and repeat the process with the remaining egg holes. Season all eggs and chickpeas with salt and pepper to taste before serving.
Notes
- Use a nonstick skillet for best results to prevent the eggs and chickpeas from sticking.
- Adjust the cooking time for eggs based on how runny or firm you prefer the yolks.
- You can substitute smoked paprika with regular paprika for less smoky flavor.
- Serve with crusty bread or a fresh green salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
