Description
A delicious and quick meal featuring chickpeas and eggs, perfect for busy weeknights.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 eggs
- 1/4 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Heat the olive oil in a skillet over medium heat for about 1-2 minutes.
- Sauté the chickpeas for about 3-5 minutes until heated through and slightly golden.
- Mix in the sun-dried tomatoes and season with salt and pepper; let it mingle for another minute.
- Create wells in the chickpeas and gently crack the eggs into each well.
- Cover the skillet and cook the eggs until set to your liking—about 5-7 minutes.
- Serve warm and enjoy!
Notes
This recipe is versatile—feel free to swap out ingredients based on what you have on hand.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 150mg