Description
A savory breakfast of eggs combined with chickpeas and sun-dried tomatoes, perfect for busy mornings or brunch with friends.
Ingredients
Scale
- 2 eggs
- 1 cup cooked chickpeas (canned is fine)
- 1/4 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Start by heating a generous splash of olive oil in a frying pan over medium heat.
- Once the oil is shimmering, add in the cooked chickpeas and sun-dried tomatoes. Sauté for about 3–5 minutes to warm through and get a bit of color.
- Using a spoon, make two small wells in the chickpeas, and crack an egg into each well.
- Season with salt and pepper, sprinkling evenly over the dish.
- Cover the frying pan with a lid and let it cook until the eggs are set to your liking—soft yolks or firm, it’s your choice!
- Once done, serve warm and enjoy your accomplishment of creating a protein-packed breakfast.
Notes
Pair with crusty whole-grain bread or fresh herbs for added flavor. Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 370mg