Chickpea Pesto Eggs With Feta

Ingredients

• 1 can (15 oz) Canned Chickpeas (drained, rinsed, and patted dry)
• 2 tablespoons Pesto (store‑bought or homemade)
• 0.25 cup Feta Cheese (crumbled; can use reduced‑salt feta)
• 2 Large Eggs (room temperature)
• 1 tablespoon Olive Oil (for crisping chickpeas)
• to taste Salt (optional, enhances flavor)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Chickpeas

   Open the can of chickpeas, drain, rinse under cold water, and pat completely dry with paper towels.

   Time: PT3M

2. Crisp Chickpeas

   Heat 1 tablespoon olive oil in a skillet over medium‑high heat. Add the dried chickpeas, sprinkle with a pinch of salt and pepper, and sauté, stirring occasionally, until golden and crispy, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high heat

3. Add Pesto

   Reduce heat to low and stir in the pesto, coating the chickpeas evenly. Cook for another 1 minute just to warm the pesto through.

   Time: PT1M

   Temperature: Low heat

4. Create Wells and Add Feta

   Using the spatula, push the chickpea‑pesto mixture into a shallow mound, then make 2 small wells in the center. Sprinkle the crumbled feta evenly over the mixture, reserving a pinch for garnish.

   Time: PT2M

5. Cook the Eggs

   Crack one egg into each well. Cover the skillet with a lid and let the eggs steam until the whites are set but the yolks remain runny, about 4 minutes. If you prefer firmer yolks, cook an additional 1‑2 minutes.

   Time: PT4M

   Temperature: Medium heat

6. Serve

   Remove the skillet from heat, sprinkle the remaining feta on top, and serve immediately. Pair with toast or fresh fruit if desired.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

8 g