Smoky Chickpea Fried Eggs Recipe
Introduction
Smoky Chickpea Fried Eggs combine hearty chickpeas with the rich flavor of sun-dried tomatoes and smoked paprika, creating a satisfying and unique breakfast or brunch option. This simple skillet dish is packed with texture and bold taste, perfect for anyone looking to elevate their egg game.
Ingredients
- 1 15-oz can chickpeas (drained and patted dry, 425 g)
- ¼ cup sun-dried 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
- Step 1: Drain and pat dry the chickpeas. In a large nonstick skillet, combine the chickpeas, chopped sun-dried tomatoes, smoked paprika, and a splash of the oil from the sun-dried tomatoes jar. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the chickpeas turn slightly crispy.
- Step 2: Reduce the heat to medium-low. Remove half of the chickpeas from the pan and set aside. In the remaining chickpeas, create two small holes. Drizzle a little sun-dried tomato oil into each hole.
- Step 3: Crack an egg into each hole. Cook for 3 to 5 minutes, basting the tops of the eggs with oil from the pan to help them cook evenly. Once the eggs are cooked to your liking, remove and repeat the process with the reserved chickpeas and remaining eggs.
- Step 4: Season with salt and pepper to taste and serve immediately. Enjoy your smoky, flavorful chickpea fried eggs!
Tips & Variations
- For extra creaminess, add a sprinkle of feta or goat cheese just before serving.
- Try adding fresh herbs like parsley or cilantro to brighten the dish.
- If you prefer a vegan option, substitute eggs with tofu cubes and cook them in the same style.
- Use smoked salt instead of regular salt to enhance the smoky flavor.
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 maintain the eggs’ texture and the chickpeas’ crispiness. Avoid microwaving if possible, as it can make the eggs rubbery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes will change the flavor and texture. Sun-dried tomatoes provide a concentrated sweetness and texture that complements the smoky paprika and chickpeas. If you use fresh tomatoes, consider roasting them first to reduce moisture.
What can I do if I don’t have smoked paprika?
If smoked paprika isn’t available, regular paprika or a small pinch of chipotle powder can work as substitutes, though the smoky depth might be less pronounced. You can also add a slight char by cooking chickpeas a bit longer.
PrintSmoky Chickpea Fried Eggs Recipe
A delicious and smoky twist on traditional fried eggs, featuring crispy chickpeas sautéed with sundried tomatoes and smoked paprika. This recipe combines the richness of fried eggs with flavorful, crispy chickpeas for a satisfying and easy-to-make breakfast or brunch dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Chickpea Mixture
- 1 15-oz can chickpeas, drained and patted dry (425 g)
- ¼ cup sundried tomatoes packed in oil, chopped (50 g)
- Oil from the jar of sundried tomatoes, splash as needed
- 1 tsp smoked paprika
Eggs
- 4 large eggs
- Salt and pepper, to taste
Instructions
- Cook Chickpeas: Drain and pat dry the chickpeas thoroughly. Heat a large nonstick skillet over medium heat and add the chickpeas, chopped sundried tomatoes, smoked paprika, and a splash of the oil from the sundried tomatoes jar. Cook for 5 to 7 minutes, stirring occasionally, until the chickpeas become slightly crispy and fragrant.
- Make Holes: Reduce the heat to medium-low. Carefully remove half of the chickpea mixture from the skillet and set aside. In the remaining chickpeas in the pan, create two small wells or holes to hold the eggs. Drizzle a small amount of the sundried tomato oil into each hole to help cook the eggs evenly and add flavor.
- Cook Eggs: Crack one egg into each hole in the chickpea mixture. Cook for 3 to 5 minutes over medium-low heat, basting the eggs occasionally with the oil from the pan to cook the tops gently without flipping. Once the eggs are cooked to your liking, season with salt and pepper. Repeat this process with the remaining chickpeas and eggs. Serve hot and enjoy your smoky chickpea fried eggs.
Notes
- Use a nonstick skillet to prevent sticking and ensure even cooking.
- Basting the eggs with oil helps the tops cook without flipping.
- Adjust cooking time based on how runny or set you prefer your egg yolks.
- For added flavor, consider adding fresh herbs like parsley or chives before serving.
- This dish pairs well with toasted bread or a side salad for a complete meal.
Keywords: smoky chickpea fried eggs, chickpea breakfast, fried eggs with chickpeas, smoked paprika eggs, sundried tomato eggs, gluten free breakfast
