Parmesan Chickpea Fried Eggs

Chickpeas and parmesan on a plate with eggs and grapes.

5 from 1 vote

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!

Print Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings 1

Ingredients

1 teaspoon butter
¾ cup chickpeas
1.5 oz parmesan
2 eggs
salt and pepper to taste

US Customary - Metric

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

Leftovers: This dish is really best enjoyed fresh. However, leftovers can be stored in the refrigerator for up to 4 days and reheated when ready to eat. Be aware that the egg yolks will be more done when reheated.

Make Ahead: I recommend cooking this fresh, but you can shred the cheese and rinse/drain the chickpeas ahead of time to make it faster in the morning.

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.

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