Chickpea Fried Eggs
A unique and nutritious breakfast combining chickpeas and fried eggs, perfect for busy mornings or leisurely brunches.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 cup canned chickpeas, drained
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add the chickpeas and cook until warmed through, about 2-3 minutes.
- Push the chickpeas to one side to make room for the eggs.
- Crack the eggs into the cleared space and fry until desired doneness, approximately 2 to 6 minutes.
- Sprinkle chopped sun-dried tomatoes on top, and season with salt and pepper.
- Serve warm and enjoy!
Notes
For added flavor, garnish with fresh herbs or serve with avocado slices or crusty bread. You can also scramble the eggs if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 370mg