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Home » Recipes

Published: Jan 5, 2021. Post Updated: Feb 20, 2023

Home » Recipes

Chickpea Eggs

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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

Chickpea Eggs

Safira
Chickpea Eggs are a favourite for breakfast, lunch or dinner at my house. In essence, they are eggs on top of delicious Chana Masala.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 50 minutes mins
Total Time 55 minutes mins
Course Breakfast, Breakfast/Brunch, Dinner, Lunch
Cuisine Indian
Servings 3
Calories 599 kcal

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

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

Calories: 599kcalCarbohydrates: 52gProtein: 27gFat: 33gSaturated Fat: 5gCholesterol: 382mgSodium: 266mgPotassium: 851mgFiber: 14gSugar: 12gVitamin A: 1146IUVitamin C: 21mgCalcium: 181mgIron: 7mg
Keyword Chana Masala, Chana Masala Eggs, Chickpeas Eggs
Tried this recipe?Let us know how it was!

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5 from 2 votes (2 ratings without comment)

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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.

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