Description
A comforting and nutritious meal featuring chickpeas and perfectly fried eggs, ideal for quick weeknight dinners.
Ingredients
Scale
- 2 eggs
- 1 cup chickpeas (canned or cooked)
- 2 tablespoons sun-dried tomatoes (chopped)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat the olive oil: In a non-stick skillet, warm up a drizzle of olive oil over medium heat until it shimmers.
- Sauté the chickpeas and tomatoes: Add the chickpeas and sun-dried tomatoes to the skillet. Sauté for about 2-3 minutes until they’re warmed through and fragrant.
- Create wells for the eggs: With the back of a spoon, make two small wells in the mixture and carefully crack an egg into each well.
- Cover and cook: Place a lid on the skillet and allow the eggs to cook until the whites are set, about 4-5 minutes. You want those edges to be tender and the yolks still a little runny if you prefer that.
- Season and serve: Sprinkle with salt and pepper to taste, and serve warm alongside crusty bread or a simple salad for a complete meal.
Notes
Customize with spinach, avocado, or herbs for added flavor and nutrition. Store leftovers in an airtight container for up to two days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 370mg