Try this Easy Chickpea and Egg Skillet for a quick, flavorful Mediterranean-inspired meal that’s perfect for busy weeknights or brunch.
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A Delicious Rough Draft
In my usual recipe blog posts, I like to break things down from an educational point of view, diving deep into everything from ingredients to technique. For now, this post is a little skimpish, but I couldn’t wait to share it with you!
If you want the full breakdown when I update it with all the juicy details, subscribe, and you’ll be the first to know when it's ready! So, let's get into it:
This is a recipe I recently created at home when I was hungry for a quick and satisfying breakfast. While working on some new ideas, I pulled together some fresh veggies, eggs, and a can of Greek chickpeas, and the result was so delicious that I couldn’t wait to share it with you!
Though this dish will be part of a future recipe post, I wanted to give you a sneak peek now because it's the perfect combination of flavor and simplicity. From my chef's kitchen to yours, I hope you enjoy this Easy Chickpea and Egg Skillet as much as I did!
- Chef Maika
Perfect Balance on the Fly
This Easy Chickpea and Egg Skillet recipe is inspired by the vibrant flavors of Mediterranean cuisine, combining creamy feta, hearty chickpeas, and fresh vegetables in a simple, one-pan dish.
It doesn't matter if you’re a busy home cook or just starting in the kitchen. This meal is designed to be both approachable and delicious. The recipe offers a balance of protein and healthy ingredients, making it perfect for breakfast, brunch, or dinner. With minimal prep and cooking time, it’s a great go-to when you’re craving something nutritious yet easy to prepare.
More Skillet Dishes
- Chickpeas and Egg Masala Skillet
- Piquant Chorizo Beans and Eggs Skillet
- Harissa Egg & Toast with Feta Cheese and Olive Oil
Ingredients with Steps
Heat a skillet over medium heat, add olive oil, and sauté diced onion and green bell pepper until softened. Stir in quartered Campari tomatoes, season with salt and pepper, and cook until the tomatoes soften.
Crack eggs into a bowl and pour them over the vegetables, then cover and cook for 3 minutes. Top with crumbled feta and Greek chickpeas, cover again, and cook for an additional 2-3 minutes until the eggs are done to your liking. Garnish with fresh parsley and enjoy!
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
- Feta Cheese - A brined white cheese with a crumbly texture made primarily from sheep's milk or a mixture of sheep and goat’s milk, known for its tangy, salty flavor.
- Greek Chickpeas with Cumin and Parsley - Canned Trader Joe's chickpeas pre-seasoned with aromatic cumin and parsley flavors, adding a Mediterranean flair to the dish.
- Over Easy Eggs - A cooking method where the egg is fried on both sides, but the yolk remains runny. So this creates a similar outcome by coving it and allowing the steam to do the job.
- Parsley - A fresh herb commonly used for garnish and flavoring, adding a mild, peppery taste to dishes complimenting the Mediterranean theme.
- Olive Oil - A flavorful oil made from pressed olives, keeping this recipe healthy and delicious.
Substitutions
Dairy-Free
- Feta Cheese - Some alternative dairy-free feta cheese substitutes include crumbled tofu, almond-based feta, or cashew cheese for a creamy, tangy flavor. Try VIOLIFE Just Like Feta and Follow Your Heart Dairy-Free Feta Crumbles.
Gluten-Free
- Yay! This recipe is gluten-free.
Vegetarian
- Bonus! This recipe is already vegetarian.
Convenience
- Feta Cheese - Substitute with shredded mozzarella, crumbled goat cheese, or ricotta.
- Campari Tomatoes - Use regular cherry or grape tomatoes or even diced canned tomatoes. I usually have these tomatoes on hand and use them for everything. I just love their balance of sweetness and acidity.
- Olive Oil - Swap with vegetable oil, canola oil, or melted butter.
- Greek Chickpeas with Cumin and Parsley - Use regular canned chickpeas seasoned with a pinch of cumin and dried parsley or Italian seasoning.
- Fresh Parsley - Substitute with dried parsley or fresh cilantro.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Without the Chickpeas - I had a follower actually making this recipe without the chickpeas, served it with a side of toast and crispy bacon strips. The possibilities are endless!
Equipment
- Sauté Pan - Use a non-stick skillet, frying pan, cast iron skillet, or large sauté skillet as an alternative. I used my all-time favorite All-Clad Stainless Steel Non-Stick Frying Pan for this recipe.
- Spatula - A silicone spatula works best, but a wooden spoon or slotted turner can also be used for stirring.
- Small Bowl - Used to crack the eggs before adding them to the skillet; this helps prevent broken shells from being added directly to the pan.
Kitchen Must Haves - Find other tools I use here.
Storage and Reheating
- Refrigeration - Allow the dish to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.
- Freezing - This dish can be frozen for up to 1 month. After cooling, transfer it to a freezer-safe container or bag. To reheat, thaw it in the refrigerator overnight and warm it in a skillet or microwave.
- Reheating - Reheat in a skillet over medium heat for the best texture, stirring occasionally until heated through. If using a microwave, heat on medium power in 30-second intervals, stirring between intervals to ensure even heating.
Airtight Food Containers
I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
- Preheat Your Pan - Before you start, make sure your sauté pan is heated properly. This helps the veggies cook more evenly and prevents sticking—nothing worse than stuck-on food!
- Crack Eggs into a Bowl First - Always crack the eggs into a small bowl before adding them to the skillet. This way, you won’t have to worry about picking out eggshells from the pan!
- Cook Eggs Low and Slow - Once the eggs are in, lower the heat and cover the pan to let the eggs gently steam. This keeps everything cooking evenly without overdoing the bottom.
- Go Easy with the Feta - Feta can be pretty salty, so start with a small amount and taste before adding more—you can always add, but can’t take it away!
- Check for Doneness - Keep an eye on your eggs, especially if you like runny yolks. Remove from heat as soon as the whites set for that perfect texture.
- Season the Chickpeas - If you don’t have pre-seasoned chickpeas, no worries! Just sprinkle in a bit of cumin, salt, and pepper before tossing them into the pan to boost the flavor.
Rating: ⭐⭐⭐⭐⭐
Purchased: 06/03/23
My Review: I absolutely love my All-Clad HA1 Hard Anodized Nonstick Fry Pans! I have two essential sizes, and they make cooking so much easier. The larger pan is perfect for dishes like chicken cutlets or stir-fries, while the smaller one is ideal for delicate tasks like making sauces, frying potstickers, or whipping up egg dishes. I’ve been a loyal All-Clad fan for years—they’ve been my go-to brand since my time working in commercial kitchens. Their durability and performance are unmatched, and I love that they’re USA-made and have been around for such a long time. These pans are no exception; they heat evenly, clean up effortlessly, and are incredibly reliable.
Frequently Asked Questions
The best way is to reheat in a skillet over medium heat, stirring occasionally. If you’re in a hurry, use the microwave in 30-second intervals, stirring between each one to ensure it heats evenly.
To make it vegan, skip the eggs and feta. You can use crumbled tofu for a similar texture and a plant-based cheese alternative. The seasoned chickpeas will still give you plenty of flavor!
Yes, you can make it ahead and store it in the fridge for up to 3 days. Just reheat in a skillet or microwave when you're ready to enjoy!
No worries! You can use any small tomatoes like cherry or grape tomatoes. If those aren’t available, canned diced tomatoes will work too.
Absolutely! You can swap feta with goat cheese, ricotta, or even shredded mozzarella. If you're dairy-free, try a plant-based cheese or crumbled tofu.
Vegetarian Recipes
Looking for other Vegetarian recipes like this? Try these:
- Meatless Monday Meal Guide: Plant-Powered Recipes for Every Meal of the Day
- Haitian Djon Djon Rice Recipe (Diri Djon Djon)
- Homemade Cholula Green Chili Sour Cream Sauce
- Homemade Pico de Gallo | Fresh Salsa in 10 Minutes
Egg Recipes
Looking for other egg recipes like this? Try these:
- Caesar Salad with Egg Tomatoes and Chili-Infused Croutons
- Easy Sheet Pan Spicy Miso Salmon Rice Bowl
- Healthy Poached Egg Avocado Rainbow Tuna Salad
- French Omelet with Whipped Garlic Herbed Cottage Cheese
📖 Recipe
Easy Chickpea and Egg Skillet
Ingredients
- 1 Trader Joe's Greek Chickpeas with Cumin and Parsley
- 5 large eggs
- ½ onion chopped
- ½ green bell pepper chopped
- 5 Campari tomatoes quartered
- Kosher salt & freshly ground black pepper
- ¼ cup feta cheese crumbled
- Fresh parsley for garnish
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Sauté the Vegetables: Heat a skillet over medium heat. Add a drizzle of olive oil and sauté the diced onion and green bell pepper until soft, about 3-4 minutes.
- Add the Tomatoes: Stir in the quartered Campari tomatoes and season with salt and pepper. Cook for 2 minutes until the tomatoes soften.
- Cook the Eggs: Crack the eggs into a small bowl, then pour them over the sautéed vegetables. Cover the skillet and let the eggs cook for 3 minutes until the whites are set.
- Add the Feta and Chickpeas: Sprinkle the crumbled feta cheese over the eggs, then add the Greek chickpeas. Cover again and cook for an additional 2-3 minutes until the eggs reach your desired doneness.
- Garnish and Serve: Remove from heat, garnish with fresh parsley, and enjoy!
Video
Nutrition
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Have a Comment or Question?
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JJ says
My family loved this! Make it for hubby all the time.
Maika says
Same! It's super easy.