Description
A comforting breakfast dish featuring chickpeas and eggs, packed with protein and flavors.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 large eggs
- 1/4 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Heat a generous amount of olive oil in a skillet over medium heat, letting the warmth fill your kitchen.
- Add the rinsed chickpeas to the skillet and allow them to cook for a few minutes until heated through, releasing their nutty aroma.
- Stir in the chopped sun-dried tomatoes along with a sprinkle of salt and pepper, letting the flavors mingle.
- Make two small wells in the chickpeas and gently crack an egg into each well, watching them settle perfectly.
- Cover the skillet and let it cook until the eggs are set to your liking—whether you prefer them runny or firm, it’s all about your taste.
- Serve warm, perhaps with a sprinkle of fresh herbs, and enjoy the comforting warmth of your creation.
Notes
Customize with avocado, spices, herbs, or cheese for added flavor; leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 186mg