Chickpea and Spinach Eggs Recipe
Packed with protein, fiber, iron and key vitamins and minerals, this powerhouse breakfast will keep you full for hours.
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
Video
Nutrition
Nutrition Facts
Chickpea and Spinach Eggs Recipe
Amount per Serving
Calories
422.4
% Daily Value*
Fat
19.2
g
30
%
Saturated Fat
4.1
g
26
%
Trans Fat
0.1
g
Polyunsaturated Fat
4.2
g
Monounsaturated Fat
9.2
g
Cholesterol
327.4
mg
109
%
Sodium
152.8
mg
7
%
Potassium
657.5
mg
19
%
Carbohydrates
40.3
g
13
%
Fiber
11.6
g
48
%
Sugar
7.1
g
8
%
Protein
23.9
g
48
%
Vitamin A
2754
IU
55
%
Vitamin C
6
mg
7
%
Calcium
146.9
mg
15
%
Iron
6.6
mg
37
%
* Percent Daily Values are based on a 2000 calorie diet.
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