Introduction

Smoky Chickpea Fried Eggs are a simple and flavorful dish that combines crispy chickpeas with rich, fried eggs infused with smoky paprika and sun-dried tomato oil. With only four main ingredients, it’s a quick, satisfying meal perfect for breakfast, brunch, or a light dinner.

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 tomato jar. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the chickpeas develop a slightly crispy texture.
Step 2: Reduce the heat to medium-low. Remove half of the chickpeas from the skillet and set aside. In the remaining chickpeas, create two small wells or 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 eggs with oil from the pan occasionally to help cook the tops gently. Once done, remove the eggs and chickpeas from the pan.
Step 4: Return the reserved chickpeas to the skillet and repeat creating holes and cooking the remaining two eggs as before. Season all with salt and pepper to taste before serving. Enjoy!

Tips & Variations

For extra flavor, add a pinch of garlic powder or chili flakes when cooking the chickpeas.
Serve over toasted bread or with a side of sautéed greens for a more filling meal.
Use fresh tomatoes or sun-dried tomatoes in dry form if oil-packed ones aren’t available—just add a splash of olive oil when cooking.
Try swapping smoked paprika with regular paprika and add a dash of cumin for a different smoky profile.

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 avoid overcooking the eggs, or enjoy cold for a quick snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas without drying them?

It’s best to drain and pat the chickpeas dry to help them crisp up in the pan and prevent excess moisture from steaming the eggs.

What can I use if I don’t have sun-dried tomatoes packed in oil?

You can use dried sun-dried tomatoes rehydrated in warm water or substitute with roasted red peppers. Just add a bit of olive oil when cooking for richness.

Smoky Chickpea Fried Eggs (4 Ingredients) Recipe

Print Recipe

★★★★★

4.4 from 72 reviews

A simple and flavorful recipe that combines smoky chickpeas with fried eggs, enhanced by the rich taste of sundried tomatoes and smoked paprika. This quick skillet dish is perfect for a satisfying breakfast or brunch with just four main ingredients.

Author: Elias
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Chickpea Mixture

1 15-oz can chickpeas, drained and patted dry (425 g)
¼ cup sundried tomatoes packed in oil, chopped (50 g), plus oil from the jar
1 tsp smoked paprika

Eggs

4 large eggs
Salt and pepper, to taste

Instructions

Cook Chickpeas: Drain and pat dry the chickpeas. Add them to a large nonstick skillet along with the chopped sundried tomatoes, smoked paprika, and a splash of the oil from the sundried tomato jar. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the chickpeas become a little crispy.
Make Holes: Reduce the heat to medium-low. Remove half of the chickpeas and sundried tomato mixture from the skillet into a separate bowl. In the remaining chickpeas in the pan, create two holes for the eggs. Drizzle a splash of the sundried tomato oil into each hole.
Cook Eggs: Crack an egg into each hole in the chickpea mixture. Cook for 3 to 5 minutes, basting the eggs gently with the oil from the pan to help the tops cook evenly. Once the eggs are cooked to your preference, remove them from the pan.
Repeat: Return the reserved chickpeas back into the skillet and repeat the process for the remaining two eggs, making holes and drizzling oil before cracking the eggs in.
Season and Serve: Season the finished dish with salt and pepper to taste. Serve immediately and enjoy your smoky chickpea fried eggs.

Notes

Patting the chickpeas dry ensures they crisp up nicely instead of steaming.
Use the oil from the sundried tomatoes jar for extra flavor and to keep the eggs from sticking.
Basting the eggs with oil helps cook the tops without flipping.
This dish pairs well with toasted bread or a fresh green salad for a complete meal.

Keywords: smoky chickpea fried eggs, sundried tomatoes, smoked paprika, easy breakfast, chickpea skillet, vegetarian brunch