Description
A comforting breakfast delight combining creamy eggs, tender chickpeas, and zesty sun-dried tomatoes for a nutritious meal.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 4 large eggs
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add chickpeas and sauté for a few minutes until warmed through.
- Stir in chopped sun-dried tomatoes.
- Create space in the pan and crack the eggs into the warm chickpeas.
- Cook until the whites are set and yolks reach desired doneness.
- Season with salt and pepper to taste. Serve immediately.
Notes
For extra nutrition, add fresh spinach or sprinkle with chili flakes for a kick. Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 270mg