Smoky Chickpea Fried Eggs (4 Ingredients) Recipe

Introduction

This Smoky Chickpea Fried Eggs recipe brings together crispy chickpeas and rich, perfectly cooked eggs with a delicious smoky twist. With just a few simple ingredients, it’s a quick and satisfying dish perfect for any meal of the day.

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

1. Step 1: Drain and pat dry the chickpeas. In a large nonstick skillet, combine the chickpeas, chopped sundried tomatoes, smoked paprika, and a splash of the oil from the sundried tomato jar. Cook over medium heat for 5 to 7 minutes until chickpeas are slightly crispy.
2. Step 2: Reduce the heat to medium-low. Remove half of the chickpeas from the pan to make room and create two holes among the remaining chickpeas. Drizzle a small amount of sundried tomato oil into each hole.
3. Step 3: Crack an egg into each hole. Cook for 3 to 5 minutes, basting the eggs with the pan oil to help cook the tops evenly. Repeat this process with the remaining chickpeas and eggs.
4. Step 4: Season the dish with salt and pepper to taste. Serve immediately and enjoy!

Tips & Variations

• For extra smoky flavor, add a pinch of cayenne pepper along with the smoked paprika.
• Use fresh cherry tomatoes if sundried tomatoes are unavailable, but reduce the cooking oil accordingly.
• Try topping with fresh herbs like parsley or cilantro for a bright finish.
• If you prefer runny yolks, reduce the cooking time slightly and cover the pan while cooking eggs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve the texture of the eggs and chickpeas. This dish is best enjoyed fresh but can be warmed carefully when needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas until tender before using. This will add time but works well for a homemade touch.

Can I make this recipe vegan?

To make it vegan, skip the eggs and add extra sundried tomatoes or sautéed vegetables for added flavor and texture.

Smoky Chickpea Fried Eggs (4 Ingredients) Recipe

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★★★★★

4.9 from 142 reviews

A simple and flavorful recipe featuring smoky chickpeas cooked with sun-dried tomatoes and smoked paprika, topped with perfectly fried eggs. This dish blends savory spices with protein-rich eggs and crispy chickpeas for a hearty and satisfying meal that’s easy to prepare with just 4 main ingredients.

• Author: Dana
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mediterranean
• Diet: Low Lactose

Ingredients

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Chickpea Mixture

• 1 15-oz can chickpeas, drained and patted dry (425 g)
• ¼ cup sun-dried tomatoes packed in oil, chopped (50 g)
• 1 tsp smoked paprika
• Oil from the sun-dried tomato jar, as needed

Eggs

• 4 large eggs
• Salt and pepper, to taste

Instructions

1. Cook Chickpeas: Drain and pat dry the canned chickpeas, then place them in a large nonstick skillet with chopped sun-dried tomatoes, smoked paprika, and a splash of the sun-dried tomato oil. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the chickpeas become slightly crispy and fragrant.
2. Make Holes: Reduce the heat to medium-low. Remove half of the chickpeas from the skillet and set aside. In the remaining chickpeas in the pan, create two small holes or wells. Drizzle a little more of the sun-dried tomato oil into each hole to help cook the eggs.
3. Cook Eggs: Crack one egg into each hole made in the chickpeas. Cook for 3 to 5 minutes, basting the eggs gently with the pan oil to help the tops set without flipping. Once cooked to your preferred doneness, season the eggs and chickpeas with salt and pepper. Then, repeat the process by adding back the reserved chickpeas and cooking the remaining two eggs in the same manner.

Notes

• Use a nonstick skillet to prevent eggs and chickpeas from sticking and make cleanup easier.
• Adjust the smoked paprika amount according to your spice preference, or add a pinch of chili flakes for extra heat.
• To make it vegan, replace eggs with tofu scramble or chickpea flour batter preparation.
• Serve with crusty bread or over a bed of greens for a fuller meal.
• The oil from the sun-dried tomatoes adds rich flavor; do not discard it.

Keywords: smoky chickpeas, fried eggs, smoked paprika, sun-dried tomatoes, easy breakfast, Mediterranean eggs, chickpea recipe