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Chickpea Fried Eggs

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Hearty and flavorful breakfast or brunch dish where fried eggs are nestled on a spiced chickpea and tomato sauté, topped with fresh herbs and optional cheese.

Ingredients

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  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp ground coriander
  • 1 can (400 g) chickpeas, drained and rinsed
  • 1 small tomato, diced (or ½ cup canned diced tomatoes)
  • Salt and freshly ground pepper, to taste
  • 4 large eggs
  • 2 tbsp chopped fresh parsley or cilantro
  • Optional: crumbled feta or shredded cheddar for serving

Instructions

  1. Heat olive oil in a large non-stick skillet over medium heat.
  2. Add onion and sauté until soft, about 3–4 minutes.
  3. Stir in garlic, cumin, paprika, and coriander; cook 30 seconds until fragrant.
  4. Add chickpeas and tomato; cook 3–4 minutes until heated through. Season with salt and pepper.
  5. Using the back of a spoon, make 4 small wells in the chickpea mixture.
  6. Crack one egg into each well. Reduce heat to low, cover skillet, and cook until eggs are set to your liking (5–7 minutes for runny yolks).
  7. Sprinkle with chopped parsley or cilantro and cheese, if using.
  8. Serve directly from skillet with crusty bread or warm flatbread.

Notes

  • Adjust spices to taste; add chili flakes for heat.
  • Covering the skillet helps eggs cook evenly but avoid overcooking the yolks.
  • Leftover chickpeas can be reheated and topped with a fresh egg.
  • Serve with hot sauce or yogurt for extra flavor contrast.

Nutrition

Find it online: https://ukfinda.com/chickpea-fried-eggs/