We eat eggs every day for breakfast. And although we love the regular run-of-the-mill over-easy eggs, it’s nice to change things up once in a while; enter the chickpea and spinach eggs!
These chickpea and spinach eggs are so filling. You don’t need any sides or any extras because you have it all in one dish. The beauty of this dish is that you can play around with the flavours to your liking. You can keep the spice as the topping as we’ve suggested below or you can incorporate it into the cooking as we’ve outlined in the substitutions section.Â
TIP: If you are using an oven-safe pan, like a cast-iron skillet, you can bake the eggs in the oven instead of covering them with a lid and finishing it on the stove.Â
Preparing the Chickpea and Spinach Eggs
This may seem like a lot of steps for breakfast but once you make it once or twice you will see just how easy this recipe is. Start by making the G&K all-purpose spice if you don’t already have some on hand. If you choose to skip the spice, see substitutions for an alternate.
Put the oil in the pan and heat up on medium heat. While the oil is warming up, drain and rinse the chickpeas and put them in a small bowl. Add the remaining oil and spices and stir until chickpeas are evenly coated.
Once the oil is heated, add chickpeas to the pan and cook for 5 minutes stirring periodically to prevent burning. You want the chickpeas to brown a little on all sides.
Add spinach to the pan and sauté for 1-2 minutes just until spinach begins to wilt.
Crack the eggs into the pan. I like to make little wells for where the eggs will go to make sure they are all cooking evenly. If one egg is on a pile of chickpeas and spinach and another egg is directly on the pan you won’t have the same consistency across all eggs.
Sprinkle each egg with a pinch of salt and pepper and cover with a lid. Lower the heat to low and cook for 10 minutes or just until the desired doneness. My ideal eggs are just slightly runny so I remove them from the pan once the outer yolk turns white.
Divide the eggs into two portions and top with sriracha (optional).
Substitutions
- If you don’t feel like making the G&K all-purpose spice just add 1 tsp of paprika, ½ tsp garlic powder, and ½ tsp oregano.
- You can use any hot sauce instead of sriracha. We also enjoy Red Hots Buffalo Sauce and the kids like ketchup.
- If you want spice but do not have hot sauce, add a ¼ tsp of cayenne pepper to your spices for the chickpeas.
Serving Chickpea and Spinach Eggs
- This breakfast is so filling we rarely add anything to it. You can serve with a side of toast or if you’re looking to add some freshness, cantaloupe or watermelon would be a great touch.Â
- Don’t forget the orange juice or fresh orange wedges to increase the absorption of iron from the chickpeas and spinach.
Chickpea and Spinach Eggs Recipe
Equipment
- Frying pan with lid
Ingredients
- 4 eggs
- 270 ml of chickpeas 9oz or half of a 540ml can
- 1 tbsp G&K all-purpose spice
- 1 tbsp olive oil divided
- 1 cup spinach
- Pinch of salt
- Pinch ground black pepper
- Sriracha to taste
Instructions
- Make G&K all-purpose spice or see substitutions for an alternate.1 tbsp G&K all-purpose spice
- Add half of the olive oil to a medium-large pan and warm on medium heat.1 tbsp olive oil
- While the oil is warming up, strain and rinse canned chickpeas and place in a small bowl. Add half of the olive oil and G&K all-purpose spice. Mix well to ensure chickpeas are evenly coated.270 ml of chickpeas, 1 tbsp olive oil, 1 tbsp G&K all-purpose spice
- Once the oil is heated, add chickpeas and cook for 5 minutes stirring periodically to prevent burning.
- Add spinach to the pan and sauté for 1-2 minutes just until spinach begins to wilt.1 cup spinach
- Crack the eggs into the pan. Sprinkle with a pinch of salt and pepper and cover with lid.4 eggs, Pinch ground black pepper, Pinch of salt
- Lower the heat to low and cook for 10 minutes or just until desired doneness. My ideal eggs are just slightly runny so I remove them from the pan once the outer yolk turns white.
- Divide the eggs into two portions and top with sriracha (optional).Sriracha to taste
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