Smokey Chickpea Fried Eggs

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

425g (15-oz) can chickpeas (drained and patted dry)

50g (¼ cup) sundried tomatoes packed in oil (chopped, plus oil from the jar)

1 tsp smoked paprika

4 large eggs

salt and pepper (to taste)

Directions

Cook chickpeas: Drain and pat dry chickpeas, then add them to a large nonstick skillet with sundried tomatoes packed in oil, smoked paprika, and a splash of the oil from the jar of sun-dried tomatoes.

Cook over medium heat for 5-7 minutes, or until chickpeas are a little crispy.

Add eggs: Reduce heat to medium/low. Arrange holes in the chickpeas for two eggs. Drizzle a splash of oil from the jar of sundried tomatoes into each hole.

Crack an egg into each hole, then cook for 3-5 minutes, basting the eggs with oil from the pan as you cook to help the tops cook.

Season with salt and pepper before serving.

Nutrition

• Calories: 358 kcal
• Total Fat: 12 g
• Saturated Fat: 3.3 g
• Cholesterol: 372 mg
• Sodium: 681 mg
• Total Carbohydrate: 41.5 g
• Dietary Fiber: 7.9 g
• Total Sugars: 0.8 g
• Protein: 21.5 g