Chickpea Pesto Fried Eggs with Feta 🍳🌱

Ingredients

• 15 oz Canned Chickpeas (drained, rinsed, and patted dry)
• 1 tablespoon Olive Oil (for crisping chickpeas)
• 2 tablespoons Pesto (store‑bought or homemade)
• 1/4 cup Feta Cheese (crumbled)
• 2 large Eggs (room temperature)

Instructions

1. Prepare Chickpeas

   Drain the canned chickpeas, rinse under cold water, and pat completely dry with a clean kitchen towel or paper towels.

   Time: PT2M

2. Crisp the Chickpeas

   Heat the skillet over medium‑high heat, add olive oil, then add the dried chickpeas in a single layer. Cook, stirring occasionally, until golden and crisp, about 7 minutes.

   Time: PT7M

   Temperature: Medium‑high

3. Add Pesto

   Remove the skillet from heat and stir in the pesto until the chickpeas are evenly coated.

   Time: PT1M

4. Form Wells

   Transfer the pesto‑coated chickpeas to two serving bowls. Using a spoon, gently press small wells into the chickpea mound.

   Time: PT2M

5. Add Feta

   Sprinkle the crumbled feta evenly into each well.

   Time: PT1M

6. Crack Eggs

   Crack one egg into each well, being careful not to break the yolk.

   Time: PT1M

7. Cook Eggs

   Return the skillet to low heat, cover with the lid, and cook for 4–5 minutes until the egg whites are set but the yolks remain runny (or longer for fully set yolks).

   Time: PT5M

   Temperature: Low

8. Serve

   Remove the bowls from the skillet, garnish with an extra drizzle of olive oil or a pinch of smoked paprika if desired, and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

8g