Smoky Chickpea Fried Eggs (4 Ingredients) Recipe

Introduction

Smoky Chickpea Fried Eggs are a delightful and simple dish perfect for a quick breakfast or a satisfying brunch. Combining crispy chickpeas with rich, sunny-side-up eggs and a hint of smoky paprika, this recipe bursts with flavor using just a few ingredients.

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 oil from the sundried tomato jar. Cook over medium heat for 5 to 7 minutes until the chickpeas become slightly crispy.
2. Step 2: Reduce the heat to medium-low. Remove half of the chickpeas from the pan. Create two small holes in the remaining chickpeas and drizzle a little more oil from the sundried tomato jar into each hole.
3. Step 3: Crack one egg into each hole. Cook for 3 to 5 minutes, basting the eggs with oil from the pan to help the tops cook evenly. Repeat the process with the remaining chickpeas and eggs. Season everything with salt and pepper before serving.

Tips & Variations

• For extra richness, sprinkle some crumbled feta or goat cheese on top before serving.
• Try swapping smoked paprika with a pinch of cumin or chili powder for a different smoky flavor.
• If you prefer well-cooked egg yolks, cover the skillet with a lid while cooking.
• Add fresh herbs like parsley or cilantro to brighten the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain the texture of the chickpeas and eggs. Avoid microwaving to prevent rubbery eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas that aren’t drained?

It’s best to drain and pat the chickpeas dry to avoid excess moisture, which can prevent them from crisping up nicely in the skillet.

What if I don’t have sundried tomatoes packed in oil?

You can substitute with dry-packed sundried tomatoes soaked briefly in warm water, then add a bit of olive oil to the pan for cooking.

Smoky Chickpea Fried Eggs (4 Ingredients) Recipe

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★★★★★

4.8 from 65 reviews

A deliciously smoky and hearty skillet dish featuring crispy chickpeas cooked with sun-dried tomatoes and smoked paprika, topped with perfectly fried eggs. This simple 4-ingredient recipe combines savory flavors and textures for a quick and satisfying meal.

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

Ingredients

Scale 1x2x3x

Chickpea Mixture

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

Eggs

• 4 large eggs
• Salt and pepper, to taste

Instructions

1. Cook Chickpeas: Drain and pat dry the chickpeas, then add them to a large nonstick skillet along with chopped sun-dried tomatoes, smoked paprika, and a splash of oil from the sun-dried tomato jar. Cook over medium heat for 5 to 7 minutes, stirring occasionally until the chickpeas become slightly crispy.
2. Make Holes in Chickpeas: Reduce the heat to medium-low. Remove half of the chickpeas from the skillet. In the remaining chickpeas, create two small holes to hold the eggs. Drizzle a splash of the oil from the sun-dried tomato jar into each hole to prevent sticking and add flavor.
3. Cook Eggs: Crack one egg into each hole in the chickpeas. Cook for 3 to 5 minutes, basting the eggs with oil from the pan to help the tops cook evenly without flipping. Once cooked to your preferred doneness, repeat the process with the remaining chickpeas and eggs.
4. Season and Serve: Season the finished dish with salt and pepper to taste. Serve immediately and enjoy the smoky chickpea fried eggs warm.

Notes

• Use a nonstick skillet to prevent sticking and make flipping easier.
• Adjust cooking time of the eggs according to your preferred yolk consistency.
• For extra flavor, you can add fresh herbs like parsley or chives as garnish.
• The oil from the sun-dried tomatoes adds depth, but you can substitute with olive oil if needed.

Keywords: Smoky Chickpea Fried Eggs, chickpea recipe, vegetarian breakfast, smoked paprika eggs, sun-dried tomatoes