Description
A delicious breakfast dish featuring sautéed chickpeas and sun-dried tomatoes topped with a perfectly cooked egg.
Ingredients
Scale
- 1 cup canned chickpeas, drained and rinsed
- 2 large eggs
- 1/4 cup sun-dried tomatoes, chopped
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chickpeas and sauté for a couple of minutes until heated through.
- Stir in sun-dried tomatoes and season with salt and pepper.
- Create a small well in the chickpeas and crack an egg into it.
- Cover the skillet and cook until the egg is to your liking, about 5-7 minutes.
- Serve immediately on a plate, optionally garnished with fresh herbs.
Notes
For extra creaminess, add feta cheese. To spice it up, include red pepper flakes during cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- 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: 28g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 372mg