Chickpea Fried Eggs
A wholesome breakfast delight that combines rich eggs with hearty chickpeas and zesty sun-dried tomatoes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 Eggs
- 1 cup Chickpeas, canned
- 1/4 cup Sun-dried tomatoes, chopped
- 2 tbsp Olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Heat olive oil in a pan over medium heat until it shimmers.
- Add the chickpeas and sauté for about 2-3 minutes or until warmed through.
- Push the chickpeas to one side of the pan to create space for the eggs.
- Crack the eggs into the empty space and fry to your liking—2 to 6 minutes is ideal for most preferences.
- Once the eggs are cooked, top them with chopped sun-dried tomatoes and season with salt and pepper.
- Serve warm and enjoy your delicious Chickpea Fried Eggs!
Notes
For leftovers, store in an airtight container in the fridge for up to 3 days. Gently reheat in a pan over low heat.
Find it online: https://breakfastrecip.com/chickpea-fried-eggs-2/