Chickpea Eggs are a favourite at my house. Think rich, spiced chickpea curry with eggs cooked right into the sauce, so the yolks mingle with all those lovely spices.
The chickpeas simmer in a tomato-based masala with garlic, ginger, green chillies and warming spices. Once the sauce has thickened, the eggs go straight into the pan to cook gently. My favourite eggs are Clarence Court Eggs which have the most silky and vibrant yolk.
Serve them with roti, naan or toast, and you have a meal that works just as well for breakfast as it does for lunch or dinner.
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Chickpea Eggs Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 50 minutes
- Total time: 55 minutes
- Serves: 3
- Cuisine: Indian
- Course: Breakfast, lunch or dinner
Why You'll Love This Recipe
Versatile - Serve it with bread for breakfast or add rice and a salad for a more substantial meal.
A meal in one pan - The chickpeas and eggs cook together, which means less washing up.
Full of flavour - Garlic, ginger, cumin, coriander and garam masala give the tomato sauce plenty of depth.
Easy to make ahead - Prepare the chickpea curry in advance and add the eggs when you're ready to eat.
What Are Chickpea Eggs?
Chickpea eggs are eggs cooked in a spiced chickpea curry. This version uses a chana masala-style base made with onions, tomatoes, garlic, ginger and spices.
The chickpeas simmer until the sauce is thick and rich, before the eggs are cracked into the pan and cooked under a lid.
You can cook the eggs until the whites are set and the yolks are still runny, or leave them a little longer if you prefer firmer yolks.
Ingredients
- Oil (4 tbsp) - Used to cook the onions and spices and help develop the flavour of the curry.
- Cumin seeds (1 tsp) - Add a warm, earthy flavour. Let them sizzle briefly in the hot oil.
- Large onion (1, diced) - Forms the base of the sauce. Cook until golden for the best flavour.
- Garlic (4-6 cloves, crushed) - Adds plenty of savoury flavour.
- Ginger (2 inches, crushed) - Brings warmth and freshness to the curry.
- Green chillies (2, pierced) - Add heat. Keep them whole if you want some chilli flavour without making the curry too hot.
- Tomatoes (200ml, puréed) - Form the sauce. Passata or blended tinned tomatoes can be used.
- Salt (to taste) - Season the curry as you go.
- Ground turmeric (¼ tsp) - Adds colour and an earthy note.
- Red chilli powder (1 tsp) - Brings heat and colour.
- Ground coriander (1½ tsp) - Adds a gentle citrusy, earthy flavour.
- Ground cumin (1½ tsp) - Gives the curry a deeper, warmer cumin flavour.
- Chickpeas (400g, from a tin, drained) - The main ingredient. Drain and rinse them before adding.
- Garam masala (1 tsp) - Adds warmth and fragrance towards the end of cooking.
- Dried fenugreek leaves (1 tbsp) - Also known as kasuri methi, these give the curry a distinctive savoury flavour.
- Eggs (3-4) - Crack them directly into the chickpea curry and cook until they reach your preferred consistency.
How to Make Chickpea Eggs
1. Cook the onions
Heat the oil in a large frying pan or shallow saucepan over medium heat. Add the cumin seeds and let them sizzle.
Add the onion, garlic, ginger and green chillies. Cook over medium-low heat for around 15 minutes, stirring regularly, until the onion is golden.
2. Make the masala
Add the puréed tomatoes, salt, turmeric, chilli powder, ground coriander and ground cumin.
Bring to the boil, then reduce the heat, cover and simmer for 15-20 minutes, until the sauce has reduced and the oil begins to separate around the edges.
3. Add the chickpeas
Stir in the drained chickpeas, garam masala and dried fenugreek leaves.
Simmer over a high heat for 5 minutes, stirring so the chickpeas are coated in the sauce.
4. Cook the eggs
Make small wells in the chickpea mixture and crack an egg into each one. Season the eggs lightly with salt.
Cover the pan and cook over low heat for 6-10 minutes, until the egg whites are set and the eggs are cooked to your liking.
Serve straight from the pan.
Tips for the Best Chickpea Eggs
- Cook the onions until golden - This gives the masala a deeper flavour, so don't rush this step.
- Let the tomato sauce reduce - A thick sauce coats the chickpeas better and stops the finished dish from becoming watery.
- Keep an eye on the eggs - Cooking time depends on their size and how runny you like the yolks. Check them after 6 minutes.
- Adjust the heat - Reduce the chilli powder or remove the green chillies if you prefer a milder curry.
Variations
- Add spinach - Stir in a handful towards the end, before adding the eggs.
- Make it with different beans - Cannellini beans or kidney beans can be used instead of chickpeas.
- Add paneer - Stir in cubes of paneer with the chickpeas for a more substantial dish.
- Make it a little different - Try adding extra fresh coriander or a squeeze of lemon just before serving.
What to Serve with Chickpea Eggs
Chickpea Eggs are lovely served straight from the pan with:
- Roti or chapati
- Naan or another flatbread
- Toast or crusty bread
- Rice and a simple salad
For breakfast, I usually keep things simple with bread for scooping up the chickpeas and egg yolk.
Storage and Reheating
Chickpea curry: Allow the chickpea mixture to cool, then store it in an airtight container in the fridge for up to 3 days.
To reheat, warm the chickpeas gently in a pan until piping hot. Add a splash of water if the sauce has thickened too much, then crack in fresh eggs and cook as directed.
Cooked eggs: For the best texture, cook the eggs just before serving rather than storing them in the curry.
Frequently Asked Questions
Can I make chickpea eggs ahead of time?
Yes. Make the chickpea curry up to 3 days ahead and refrigerate it in an airtight container. Reheat it in a pan, then add the eggs when you're ready to serve.
Can I use tinned chickpeas?
Yes. This recipe uses 400g of drained chickpeas from a tin, making it a convenient meal without the need to soak and cook dried chickpeas.
How do I keep the egg yolks runny?
Cover the pan and begin checking the eggs after 6 minutes. Remove the pan from the heat as soon as the whites are set and the yolks are cooked to your liking.
Are chickpea eggs vegetarian?
Yes. Chickpeas, eggs and the other ingredients in this recipe are vegetarian.
What is the difference between chickpea eggs and shakshuka?
Both dishes cook eggs in a flavourful sauce. Chickpea eggs use a spiced chickpea curry as their base, while shakshuka typically uses a tomato and pepper sauce.
More Egg Recipes:
Braised Eggs and Butterbean Shakshuka
Menemen – Turkish Scrambled Eggs
Middle Eastern Shakshuka with Burrata or Feta
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📖 Recipe
Chickpea Eggs (Chana Masala with Eggs)
Ingredients
- 4 tablespoon Oil
- 1 teaspoon 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 teaspoon Ground Turmeric
- 1 teaspoon Red Chilli Powder
- 1 ½ teaspoon Ground Coriander
- 1 ½ teaspoon Ground Cumin
- 400 g Chickpeas from a tin, drained
- 1 teaspoon Garam Masala Powder
- 1 tablespoon Dry Fenugreek
- 3 - 4 Eggs
Instructions
Cook the onions
- Heat the oil in a large frying pan or shallow saucepan over medium heat. Add the cumin seeds and let them sizzle.
- Add the onion, garlic, ginger and green chillies. Cook over medium-low heat for around 15 minutes, stirring regularly, until the onion is golden.
Make the masala
- Add the puréed tomatoes, salt, turmeric, chilli powder, ground coriander and ground cumin.
- Bring to the boil, then reduce the heat, cover and simmer for 15-20 minutes, until the sauce has reduced and the oil begins to separate around the edges.
Add the chickpeas
- Stir in the drained chickpeas, garam masala and dried fenugreek leaves.
- Simmer over a high heat for 5 minutes, stirring so the chickpeas are coated in the sauce.
Cook the eggs
- Make small wells in the chickpea mixture and crack an egg into each one. Season the eggs lightly with salt.
- Cover the pan and cook over low heat for 6-10 minutes, until the egg whites are set and the eggs are cooked to your liking.
- Serve straight from the pan.
Notes
Tips for the Best Chickpea Eggs
- Cook the onions until golden - This gives the masala a deeper flavour, so don't rush this step.
- Let the tomato sauce reduce - A thick sauce coats the chickpeas better and stops the finished dish from becoming watery.
- Keep an eye on the eggs - Cooking time depends on their size and how runny you like the yolks. Check them after 6 minutes.
- Adjust the heat - Reduce the chilli powder or remove the green chillies if you prefer a milder curry.
Variations
- Add spinach - Stir in a handful towards the end, before adding the eggs.
- Make it with different beans - Cannellini beans or kidney beans can be used instead of chickpeas.
- Add paneer - Stir in cubes of paneer with the chickpeas for a more substantial dish.
- Make it a little different - Try adding extra fresh coriander or a squeeze of lemon just before serving.
What to Serve with Chickpea Eggs
Chickpea Eggs are lovely served straight from the pan with:- Roti or chapati
- Naan or another flatbread
- Toast or crusty bread
- Rice and a simple salad
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