Description
A comforting dish combining hearty chickpeas and rich eggs, perfect for busy weeknights.
Ingredients
Scale
- 2 large eggs
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Heat olive oil in a skillet over medium heat.
- Add the chickpeas and sun-dried tomatoes, cooking until heated through.
- Make two small wells in the chickpeas and crack an egg into each well.
- Cover the skillet and cook until the eggs are set to your liking.
- Season with salt and pepper before serving.
Notes
Best served family-style; feel free to add fresh herbs and additional toppings like avocado or yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 250mg