These Parmesan Chickpea Fried Eggs show how beans for breakfast can both boost the protein and fiber plus be extremely delicious. Chickpeas paired with parmesan and fried eggs are crispy, savory, filling and so easy!
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Breakfast at a Glance
- Prep Time: 10-15 minutes total
- Planning Ahead: You can shred the parmesan and rinse and drain the chickpeas ahead of time to make it quicker in the morning
- Morning Effort: 10-15 minutes total as it is best enjoyed fresh
- Protein: 39g
- Fiber: 9g
Nessy's Note
I am a firm believer that beans for breakfast (I often add them to tomato avocado toast) is a good idea.
Sure, when I share that on social media, I get the odd joke about gas but seen as this particular breakfast recipe recently went viral, it would seem that I'm not alone in that belief!
Because, when you think about it, beans are the perfect addition to help us meet our busy morning breakfast goals as they are a great source of both protein and fiber.
And, when they taste delicious, as in the case of these parmesan chickpea fried eggs, they're really a no-brainer.
Ingredients and Substitutions
Note: I typically take the ingredients shot when I photograph the recipe but I forgot on this one so I put this together using computer generated images. So if you thought it looked a bit off, that's why!
But I hear from so many of you that the visual of the ingredients needed is really helpful so I figured including this was better than nothing. Anyway, let's get into the ingredients notes now!
- Chickpeas- Either canned or home-cooked will work. Rinse them well and let them drain for a minute or two so that they can get a bit crispy in the pan.
- Substitution: Feel free to make these with whatever beans you like! I really like using cannellini beans as well.
- Parmesan- Do not use the powdered stuff! And I will always advocate for shredding your own cheese as it melts better but the pre-shredded stuff could work in a pinch.
- Eggs- You can't make fried eggs without 'em!
- Salt + Pepper- Add this to taste. I personally didn't find it needed much as my parmesan was reasonably salty but you do you.
My Notes for the Best Parmesan Chickpea Fried Eggs
- Shred your own parmesan. When you shred your own cheese you avoid the anti-caking agents added to pre-shredded cheese and those prevent it from melting as smoothly.
- Optimize the chickpeas for crispiness. Rinse the chickpeas well and allow to drain for a couple of minutes so that there isn't too much excess moisture to prevent it them from crisping up.
More Beans and Egg Recipes...
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Parmesan Chickpea Fried Eggs
Ingredients
- 1 teaspoon butter
- ¾ cup chickpeas
- 1.5 oz parmesan
- 2 eggs
- salt and pepper to taste
Instructions
- Heat a nonstick pan over medium-low heat. Add the butter and chickpeas and cook for about 1 minute.1 teaspoon butter, ¾ cup chickpeas
- Sprinkle the Parmesan over the chickpeas, reserving 1 tablespoon. Crack the eggs directly into the pan, season with salt and pepper and cover. Cook until the eggs are nearly done to your liking, about 4-7 minutes.1.5 oz parmesan, 2 eggs, salt and pepper
- Sprinkle the remaining Parmesan on top and let it melt for about 30 seconds. Transfer to a plate and enjoy!
Notes
Nutrition
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Marie says
This was so delicious and so simple!