Chickpea Eggs are a favourite for breakfast, lunch or dinner at my house. In essence, they are eggs on top of delicious Chana Masala.
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.
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.
Add Chickpeas. Now add Garam Masala Powder and Dry Fenugreek and simmer for 5 minutes on high.
Crack in eggs, season them and cover. Cook on low for 6 - 10 minutes until the eggs are cooked.
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
- 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:
Braised Eggs and Butterbean Shakshuka
Menemen – Turkish Scrambled Eggs
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
Chickpea 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
- 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.
- 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.
- Add Chickpeas. Now add Garam Masala Powder and Dry Fenugreek and simmer for 5 minutes on high.
- Crack in eggs, season them and cover. Cook on low for 6 - 10 minutes until the eggs are cooked.
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
- 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.
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