Smoky Chickpea Fried Eggs (4 Ingredients) Recipe

Introduction

Smoky Chickpea Fried Eggs combine the hearty texture of crispy chickpeas with the rich flavors of smoked paprika and sundried tomatoes. This quick and easy dish makes a satisfying breakfast or brunch with just four simple 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 chickpeas with 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, stirring occasionally, until chickpeas become slightly crispy.
2. Step 2: Reduce heat to medium-low. Remove half of the chickpeas from the pan and set aside. Create two small holes in the remaining chickpeas in the skillet. Drizzle a bit of the sundried tomato oil into each hole.
3. Step 3: Crack an egg into each hole and cook for 3 to 5 minutes. As the eggs cook, baste the tops with oil from the pan to help them cook evenly. Season with salt and pepper to taste.
4. Step 4: Repeat the process with the reserved chickpeas and the remaining two eggs. Serve immediately and enjoy your smoky chickpea fried eggs!

Tips & Variations

• For an extra smoky flavor, add a pinch of cayenne pepper or smoked salt.
• Try adding fresh herbs like parsley or chives for a bright finish.
• Use vegan eggs or tofu scramble as a substitution for a plant-based version.
• If you prefer softer chickpeas, reduce the frying time before adding the 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 avoid overcooking the eggs, or enjoy the chickpeas cold as a salad topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but cook the dried chickpeas thoroughly until tender before using. This will ensure the texture is right for frying and the eggs cook evenly.

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

You can use dry sundried tomatoes rehydrated in warm water, but add a little olive oil to the pan to help with cooking and flavor.

Smoky Chickpea Fried Eggs (4 Ingredients) Recipe

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4.8 from 145 reviews

This Smoky Chickpea Fried Eggs recipe combines crispy, smoky chickpeas with perfectly cooked eggs for a quick, flavorful meal using just four main ingredients. The sundried tomatoes and smoked paprika add a rich depth of flavor, making it a satisfying dish for breakfast, brunch, or even a light dinner.

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

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 15-oz can chickpeas, drained and patted dry (425 g)
• ¼ cup sundried tomatoes packed in oil, chopped (50 g), plus oil from the jar
• 1 tsp smoked paprika
• 4 large eggs
• Salt, to taste
• Black pepper, to taste

Instructions

1. Cook Chickpeas: Drain and pat dry the chickpeas thoroughly. In a large nonstick skillet, add 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, stirring occasionally, until the chickpeas become a little crispy.
2. Make Holes: Reduce the heat to medium-low. Remove half of the chickpeas from the skillet and set aside. In the remaining chickpeas, create two holes by pushing aside the chickpeas. Drizzle a splash of sundried tomato oil into each hole to help cook the eggs.
3. Cook Eggs: Crack an egg into each hole. Cook for 3 to 5 minutes on medium-low heat, basting the eggs with the surrounding oil frequently to help the egg tops cook gently. Once the eggs have cooked, remove them from the skillet.
4. Repeat: Return the reserved chickpeas to the skillet and repeat making holes and cooking the remaining two eggs in the same way.
5. Season and Serve: Season the eggs and chickpeas with salt and black pepper to taste. Serve immediately while hot. Enjoy your smoky, flavorful chickpea fried eggs!

Notes

• Make sure to pat the chickpeas dry to get them crispy when cooking.
• Use the oil from the sundried tomatoes jar to add extra flavor and help cook the eggs.
• You can adjust the smoked paprika amount if you prefer a milder or stronger smoky flavor.
• For a vegan variation, replace eggs with tofu slices seasoned similarly and cooked in the same way.
• Serve with crusty bread or a fresh salad for a complete meal.

Keywords: Smoky Chickpea Fried Eggs, chickpeas recipe, smoky paprika eggs, sundried tomato eggs, quick breakfast, Mediterranean breakfast