Golden Crispy Chickpea Hash Breakfast Bowl
Crunchy pan-fried chickpeas tossed with onions, tomatoes, and warm spices, topped with a runny egg and fresh herbs. A satisfying Middle Eastern-inspired breakfast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1.5 cups canned chickpeas, drained and patted dry
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 whole large eggs
- 3 tbsp fresh cilantro, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes
Instructions
- 1
Heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering. Add the drained chickpeas in an even layer and cook, undisturbed, for 4-5 minutes until the bottoms turn golden brown and crispy.
- 2
Stir the chickpeas and continue cooking for another 2-3 minutes until most are lightly browned and crunchy. Transfer to a plate and set aside, leaving 1 tbsp oil in the pan.
- 3
Add the diced onion to the same skillet and sauté over medium heat for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- 4
Stir in the cumin and smoked paprika and toast for 30 seconds. Add the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften and release their juices.
- 5
Return the crispy chickpeas to the skillet and toss everything together gently. Season with salt and black pepper, then push the hash to the sides of the pan to create two wells in the center.
- 6
Crack one egg into each well and reduce heat to medium-low. Cover the skillet with a lid or foil and cook for 3-4 minutes until the egg whites are set but the yolks remain runny.
- 7
Remove from heat and sprinkle the fresh cilantro and parsley over the top. Drizzle with lemon juice and a pinch of red pepper flakes for warmth and brightness. Serve immediately while the eggs are still warm.
Tools you’ll need
- Large skillet with lid
- Wooden spoon or spatula
- Small plate
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