Egg and Chickpea Breakfast Skillet
This Egg and Chickpea Breakfast Skillet cooks crispy Cajun-seasoned chickpeas, spinach, and eggs together in one pan. It’s a protein-packed vegetarian breakfast for two ready in just 10 minutes!
Servings: 2
Ingredients
- 15 oz. chickpeas drained and rinsed (1 can)
- 1 tbsp olive oil
- 1 tsp cajun seasoning
- 1 cup spinach
- 2 eggs
- 1 tsp honey*
- 1 tsp chili crisp*
- 3 tbsp feta cheese optional
- Salt and pepper to taste
Instructions
- Heat olive oil in a medium skillet over medium heat. Once hot, add the chickpeas and cajun seasoning and toss to combine. Stir occasionally until softened, about 5-6 minutes, then allow them to sit undisturbed for 1 minute so they get extra crispy.
- Next, add the spinach and stir until wilted, about 1 minute. Use a rubber spatula to create 2 holes, then crack the eggs into those holes. Place a lid on the skillet and allow the eggs to cook until they’re done to your liking.
- Remove the skillet from the heat, then drizzle everything with honey and chili crisp, and sprinkle with feta cheese (optional). Add salt and pepper and enjoy!
Notes
*If you don’t want to use the honey or chili crisp, you can also substitute 1-2 tsp of hot honey instead
*Can use other seasoning (recommendations: garlic powder, smoked paprika, chipotle powder, etc.)
*Calories are per serving and are an estimation
Nutrition
Calories: 558kcal | Carbohydrates: 64g | Protein: 29g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 186mg | Sodium: 381mg | Potassium: 804mg | Fiber: 17g | Sugar: 13g | Vitamin A: 2302IU | Vitamin C: 7mg | Calcium: 272mg | Iron: 8mg
