Lebanese Balila Breakfast Bowl
Creamy slow-cooked chickpeas infused with garlic and cumin, finished with a runny egg and a drizzle of lemon oil. A warming, protein-packed Lebanese classic.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 3 cloves garlic, minced
- ½ tsp cumin
- 3 tbsp olive oil, divided
- 1 pinch salt and pepper to taste
- 2 large eggs
- 1 whole lemon
- 2 tbsp fresh parsley or sumac for garnish (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a medium pot over medium heat until shimmering, ~90 seconds.
- 2
Add minced garlic and cumin. Stir until fragrant, about 30 seconds.
- 3
Add drained chickpeas and 1/2 cup water. Stir to combine.
- 4
Simmer uncovered over medium-low heat for 20 minutes, stirring occasionally, until chickpeas are creamy and broth thickens slightly.
- 5
Season with salt and pepper to taste.
- 6
Make two small wells in the chickpea mixture. Crack eggs into each well.
- 7
Cover pot and cook over medium-low heat until whites set but yolks still jiggle, 4–5 minutes.
- 8
Drizzle with remaining 1 tbsp olive oil. Squeeze fresh lemon juice over the top.
- 9
Garnish with fresh parsley or sumac if desired. Serve hot with warm pita or flatbread.
Tools you’ll need
- medium pot with lid
- wooden spoon
- measuring cups and spoons
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