Can I meal prep Chickpea Fried Eggs?

Yes. Cook the chickpeas ahead of time and store them in the refrigerator. When ready to eat, reheat the chickpeas and cook fresh eggs on top.

How long do leftovers last?

Store leftovers in an airtight container for up to 3 days in the refrigerator. If reheating, slightly runny eggs tend to maintain a better texture than fully cooked yolks.

Can I use fresh tomatoes instead of sun-dried tomatoes?

You can, but the flavor will be milder. Sun-dried tomatoes provide concentrated sweetness and richness that make this recipe especially flavorful.

What other seasonings work well?

Beyond smoked paprika, try: Za'atar Garlic powder Ground coriander Turmeric Red pepper flakes Experiment and find your favorite combination.

Are chickpeas good for breakfast?

Absolutely. They're packed with fiber and plant-based protein, making them a filling option that helps keep hunger at bay throughout the morning.

Chickpea Fried Eggs: Delicious 4-Ingredient Breakfast

Name: Chickpea Fried Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 (15-ounce) can chickpeas, drained and patted dry (425 g); ¼ cup sun-dried tomatoes packed in oil, chopped (50 g); 1 teaspoon smoked paprika; 4 large eggs; Salt, to taste; Black pepper, to taste; Oil from the sun-dried tomato jar, as needed

Description

These Chickpea Fried Eggs are a quick, high-protein breakfast made with crispy chickpeas, smoky paprika, sun-dried tomatoes, and perfectly cooked eggs. Ready in just 15 minutes, this easy one-pan meal delivers bold flavor, plenty of protein, and satisfying texture with only a handful of ingredients.

Ingredients

Scale

1 (15-ounce) can chickpeas, drained and patted dry (425 g)
¼ cup sun-dried tomatoes packed in oil, chopped (50 g)
1 teaspoon smoked paprika
4 large eggs
Salt, to taste
Black pepper, to taste
Oil from the sun-dried tomato jar, as needed

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Instructions

Drain and pat the chickpeas dry.
Heat a large nonstick skillet over medium heat.
Add the chickpeas, sun-dried tomatoes, smoked paprika, and a splash of oil from the tomato jar.
Cook for 5–7 minutes, stirring occasionally, until the chickpeas become lightly crispy.
Reduce the heat to medium-low.
Remove half of the chickpea mixture and set aside.
Create two wells in the chickpeas remaining in the skillet.
Drizzle a little oil into each well and crack an egg into each.
Cook for 3–5 minutes, spooning some hot oil over the egg whites to help them cook evenly.
Transfer to plates and repeat with the remaining chickpeas and eggs.
Season with salt and pepper before serving.

Notes

Cook the chickpeas ahead of time for easy meal prep.

Add feta cheese, fresh parsley, cilantro, or a squeeze of lemon for extra flavor.

Other delicious seasoning options include za’atar, Calabrian chiles, garlic powder, or five-spice.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Slightly runny yolks tend to reheat better than fully cooked eggs.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 358
Sugar: 0.8g
Sodium: 681mg
Fat: 12g
Saturated Fat: 3.3g
Unsaturated Fat: 7.8g
Trans Fat: 0g
Carbohydrates: 41.5g
Fiber: 7.9g
Protein: 21.5g
Cholesterol: 372mg