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Spiced Chickpeas with Eggs

This dish features chickpeas simmered with warm spices, topped with eggs cracked directly into the skillet. Once cooked, the eggs are nestled into the soft, flavorful chickpeas, creating a hearty and textured breakfast or brunch option with a rich, saucy appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 can chickpeas, drained and rinsed or about 1.5 cups cooked chickpeas
  • 1 teaspoon ground cumin adds warmth and earthiness
  • 1/2 teaspoon smoked paprika for smoky depth
  • 2 tablespoons olive oil for sautéing
  • 2 eggs for cracking into the skillet
  • to taste salt and pepper seasoning

Equipment

  • Skillet or frying pan
  • Spatula

Method
 

  1. Heat a skillet over medium heat and add olive oil, allowing it to warm until it shimmers and makes a gentle sizzling sound.
  2. Add the chickpeas to the skillet, spreading them out evenly. Cook for a few minutes until they start to turn golden and slightly crispy, stirring occasionally.
  3. Sprinkle in the ground cumin and smoked paprika, then stir to coat the chickpeas evenly. Continue cooking for another minute until fragrant.
  4. Create two small wells in the chickpeas using your spatula, and gently crack an egg into each well, being careful not to break the yolk. Cover the skillet with a lid or foil and cook for about 3–4 minutes until the whites are set but the yolks remain runny, or to your preferred doneness.
  5. Season the eggs and chickpeas with salt and pepper, sprinkling over the top for added flavor.
  6. Once the eggs are cooked to your liking and the whites are firm, remove the skillet from heat. The dish should look saucy with eggs nestled in the spicy chickpeas, and the yolks slightly runny or set as preferred.