• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    5th January 2021 Breakfast

    Home » Recipes

    Chickpea Eggs

    Sharing is caring!

    49 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    Chickpea Eggs are a favourite for breakfast, lunch or dinner at my house. In essence, they are eggs on top of delicious Chana Masala.

    Chickpeas in a pan with 3 eggs on top

    Chickpea Eggs

    I love Chana Masala and there are so many versions of it. Many of them taste similar with a hint of difference and some are sour with tamarind too. I love to top mine with Fried Eggs which poach away with the Chickpeas, making for the most incredible plate of food. My favourite eggs are Clarence Court Eggs which have the most silky and vibrant yolk.

    How to make Chickpea Eggs

    Heat oil and Cumin Seeds. Once they sizzle add chopped Onions, Garlic, Ginger and Green Chilli. Cook till the onions are golden brown. Around 15 minutes over medium low.

    Onions, Garlic Ginger and oil in pan

    Pour in tomatoes, salt and add ground spices. Bring to the boil and then turn the heat down, cover and simmer for 15 - 20 minutes or until reduced right down and the oil has separated at the sides.

    Tomatoes added to golden onions in pan

    Ground spices added to tomatoes in pan

    Add Chickpeas. Now add Garam Masala Powder and Dry Fenugreek and simmer for 5 minutes on high.

    Chickpeas, Garam Masala and fenugreek added to pan

    Crack in eggs, season them and cover. Cook on low for 6 - 10 minutes until the eggs are cooked.

    3 Eggs cracked in chickpeas in pan

    Storage

    This Chickpea element of this recipe keeps well for up to 3 days in an airtight container. You can then gently reheat on the stove and crack in the eggs and finish the recipe as per instructions.

    Variations

    This recipe is very easily adaptable. Some variations could be:
    • Use Red or White Onions. 
    • Add Chicken Breast in with the Chickpeas.
    • Add in any leftover meat you like.
    • You can add some paneer cubes too.
    • You can use kidney beans or cannellini beans instead. Or just add any leftover beans or even Daals. 
    • You can add any vegetables you like towards the end so that they don't overcook – Broccoli, Brussel Sprouts, Asparagus are good options.
    • You can stir in some Kale, Chard or Spinach too.
    • Feel free to add any herbs and spices you like or change quantities accordion to your preference. 

    More Egg Recipes:

    Spinach and Eggs

    Braised Eggs and Butterbean Shakshuka

    Menemen – Turkish Scrambled Eggs

    Green Shakshuka

    Middle Eastern Shakshuka with Burrata or Feta

    ** If you make this recipe, please don't forget to rate/comment/dm us. We love to hear from you. Safira x

    Chickpeas in a pan with 3 eggs on top
    5 from 2 votes
    Print

    Chickpea Eggs

    Chickpea Eggs are a favourite for breakfast, lunch or dinner at my house. In essence, they are eggs on top of delicious Chana Masala.

    Course Breakfast, Breakfast/Brunch, Dinner, Lunch
    Cuisine Indian
    Keyword Chana Masala, Chana Masala Eggs, Chickpeas Eggs
    Prep Time 5 minutes
    Cook Time 50 minutes
    Total Time 55 minutes
    Servings 3
    Calories 599 kcal
    Author Safira

    Ingredients

    • 4 tbsp Oil
    • 1 tsp Cumin Seeds
    • 1 large Onion diced
    • 4 - 6 cloves Garlic crushed
    • 2 inches Ginger crushed
    • 2 Green Chillies pierced
    • 200 ml Tomatoes pureed
    • Salt
    • ¼ tsp Ground Turmeric
    • 1 tsp Red Chilli Powder
    • 1 ½ tsp Ground Coriander
    • 1 ½ tsp Ground Cumin
    • 400 g Chickpeas from a tin, drained
    • 1 tsp Garam Masala Powder
    • 1 tbsp Dry Fenugreek
    • 3 - 4 Eggs

    Instructions

    1. Heat oil and Cumin Seeds. Once they sizzle add chopped Onions, Garlic, Ginger and Green Chilli. Cook till the onions are golden brown. Around 15 minutes over medium low.

    2. Pour in tomatoes, salt, turmeric, red chilli powder, ground coriander and groun cumin. Bring to the boil and then turn the heat down, cover and simmer for 15 - 20 minutes or until reduced right down and the oil has separated at the sides.

    3. Add Chickpeas. Now add Garam Masala Powder and Dry Fenugreek and simmer for 5 minutes on high.

    4. Crack in eggs, season them and cover. Cook on low for 6 - 10 minutes until the eggs are cooked.

    Recipe Notes

    Storage

    This Chickpea element of this recipe keeps well for up to 3 days in an airtight container. You can then gently reheat on the stove and crack in the eggs and finish the recipe as per instructions.

    Variations

    This recipe is very easily adaptable. Some variations could be:
    • Use Red or White Onions. 
    • Add Chicken Breast in with the Chickpeas.
    • Add in any leftover meat you like.
    • You can add some paneer cubes too.
    • You can use kidney beans or cannellini beans instead. Or just add any leftover beans or even Daals. 
    • You can add any vegetables you like towards the end so that they don't overcook – Broccoli, Brussel Sprouts, Asparagus are good options.
    • You can stir in some Kale, Chard or Spinach too.
    • Feel free to add any herbs and spices you like or change quantities accordion to your preference. 
    Nutrition Facts
    Chickpea Eggs
    Amount Per Serving
    Calories 599 Calories from Fat 297
    % Daily Value*
    Fat 33g51%
    Saturated Fat 5g31%
    Cholesterol 382mg127%
    Sodium 266mg12%
    Potassium 851mg24%
    Carbohydrates 52g17%
    Fiber 14g58%
    Sugar 12g13%
    Protein 27g54%
    Vitamin A 1146IU23%
    Vitamin C 21mg25%
    Calcium 181mg18%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to share on stumbleupon (Opens in new window)
    • Click to share on yummy (Opens in new window)

    Related

    More Recipes

    • Homemade Chai Masala Powder
    • Rigatoni Al Forno with Béchamel Sauce
    • Korean Egg Drop Sandwich with Beef Bulgogi
    • Lemon Syrup Loaf Cake

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Cake with rose petals scattered around

    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

    More about me →

    Recipes

    DON'T MISS ANY RECIPES

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Featured Recipes

    • The BEST Homemade Dark Chocolate Brownies
    • No bake Milk Chocolate Cheesecake with Oreo Crust 
    • Easy Freezer Friendly Mini Pizzas
    • Caramelised Brown Sugar Carrots

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Blog

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Tiffin and Tea

    49 shares