Mediterranean Chickpea & Egg Breakfast Bowl

Mediterranean · 30 min · Beans · vegetarian, gluten-free

Shop ingredients

Ingredients

• 1 can (15 oz) Canned chickpeas
• 4 large Eggs
• 1 cup Cherry tomatoes
• 1/4 cup Fresh parsley
• 2 tbsp Olive oil
• 1/4 cup Feta cheese
• 1 tsp Paprika
• to taste Salt and pepper

Method

1. Drain and rinse the chickpeas. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas and cook for 5 minutes until slightly crispy.
2. In the same skillet, add cherry tomatoes and cook for 2-3 minutes until softened.
3. Create four wells in the chickpea and tomato mixture. Crack one egg into each well. Cover and cook for 5-7 minutes until eggs are set to your liking.
4. Sprinkle with paprika, salt, and pepper. Crumble feta cheese over the top and garnish with chopped parsley.
5. Serve immediately in bowls. Enjoy a hearty, Mediterranean-inspired breakfast.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook