Smoky Chickpea Fried Eggs Recipe

Introduction

Smoky Chickpea Fried Eggs combine crispy, spiced chickpeas with perfectly cooked eggs for a hearty and flavorful breakfast or brunch. The addition of sundried tomatoes and smoked paprika adds a delicious depth that’s both savory and satisfying.

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, stirring occasionally, until the chickpeas become slightly crispy.
2. Step 2: Lower the heat to medium-low. Remove half of the chickpeas from the pan and set aside. In the skillet, create two small holes among the remaining chickpeas. Drizzle a little oil from the sundried tomatoes into each hole.
3. Step 3: Crack one egg into each hole. Cook for 3 to 5 minutes, spooning some of the hot oil from the pan over the eggs to help cook the tops evenly. Once the eggs are cooked to your liking, season with salt and pepper. Repeat the process with the reserved chickpeas and remaining eggs.

Tips & Variations

• For extra smokiness, add a pinch of cayenne pepper or smoked salt to the chickpeas before cooking.
• Try swapping sundried tomatoes for fresh cherry tomatoes for a lighter, fresher variation.
• If you prefer runny yolks, cook the eggs for less time and cover the skillet briefly to steam the tops.

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 avoid overcooking the eggs, or reheat chickpeas alone and cook fresh eggs to serve alongside. This dish is best enjoyed fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas thoroughly before using. This recipe works best with cooked, tender chickpeas that are patted dry for crisping.

What if I don’t have sundried tomatoes?

If you don’t have sundried tomatoes, you can substitute with roasted red peppers or omit them altogether. You may want to add a bit more smoked paprika or a dash of tomato paste for added flavor.

Smoky Chickpea Fried Eggs Recipe

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4.6 from 133 reviews

Smoky Chickpea Fried Eggs is a flavorful and hearty skillet dish that pairs crispy chickpeas infused with smoked paprika and sundried tomatoes with perfectly fried eggs nestled right in the pan. This savory recipe combines textures and smoky notes for a simple yet satisfying breakfast or brunch option.

• Author: Naya
• 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

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Chickpeas & Vegetables

• 1 15-oz can chickpeas, drained and patted dry (425 g)
• ¼ cup sundried tomatoes packed in oil, chopped (50 g)
• Sundried tomato oil from the jar, for cooking (about 2 tablespoons)
• 1 tsp smoked paprika

Eggs & Seasoning

• 4 large eggs
• Salt and pepper, to taste

Instructions

1. Cook Chickpeas: Drain and pat dry the chickpeas thoroughly. Heat a large nonstick skillet over medium heat, then add the chickpeas, chopped sundried tomatoes, smoked paprika, and a splash of the sundried tomato oil. Cook for 5 to 7 minutes, stirring occasionally, until the chickpeas are slightly crispy and heated through.
2. Make Holes for Eggs: Reduce the heat to medium-low. Remove half of the chickpeas from the skillet to create space. In the remaining chickpeas, create two holes large enough to hold eggs. Drizzle a small amount of sundried tomato oil into each hole to prevent sticking.
3. Cook Eggs: Crack one egg into each hole among the chickpeas. Cook for 3 to 5 minutes, occasionally basting the eggs with the oil in the pan to help the tops cook evenly without flipping. Once the eggs reach your preferred doneness, remove from heat.
4. Repeat for Remaining Chickpeas: Remove the cooked chickpeas and eggs to a plate, then return the reserved chickpeas to the skillet. Repeat creating holes and cooking the remaining two eggs with the same method.
5. Season & Serve: Season the finished dish with salt and pepper to taste. Serve immediately while warm and enjoy your smoky, rich chickpea fried eggs.

Notes

• Be sure to pat the chickpeas dry to achieve the best crispiness.
• Use the oil from the sundried tomatoes for added flavor and to prevent eggs from sticking.
• Basting the eggs with oil helps cook the tops gently without flipping.
• You can serve this dish with crusty bread or fresh greens for a complete meal.
• This recipe can be doubled easily for more servings.

Keywords: chickpeas, fried eggs, smoky, breakfast, brunch, smoked paprika, sundried tomatoes, vegetarian, skillet