Smokey Chickpea Fried Eggs

• 份量: 2 servings
• 活動時間: 5 minutes
• 總時間: 15 minutes

食材

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)

步驟

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.

營養

• 卡路里: 358 kcal
• 總脂肪: 12 g
• 飽和脂肪: 3.3 g
• 膽固醇: 372 mg
• 鈉: 681 mg
• 總碳水化合物: 41.5 g
• 膳食纖維: 7.9 g
• 總糖: 0.8 g
• 蛋白質: 21.5 g