Sheet-Pan Chickpeas and Eggs


Paprika-spiced chickpeas and eggs are just as delicious for breakfast as they are for dinner. Try this sheet pan recipe for a speedy supper on a busy weeknight.

Sheet-Pan Chickpeas and Eggs
Photo: Andy Lyons
Hands On Time:
10 mins
Total Time:
35 mins


  • 1 15 ounce can chickpeas (garbanzo beans)

  • 1 tablespoon olive oil

  • 1 teaspoon smoked paprika

  • 4 eggs

  • Chopped fresh parsley and/or chives


  1. Preheat oven to 400°F. Rinse and drain chickpeas. Spread on a clean kitchen towel; pat dry thoroughly. On a sheet pan or baking pan combine chickpeas, oil, smoked paprika, and 1/8 tsp. salt. Toss to coat. Bake 20 minutes, shaking pan once. Remove from oven.

  2. Make four spaces among chickpeas; drizzle olive oil over each. Crack eggs into spaces. Season eggs with salt and black pepper. Bake 5 to 7 minutes more or until whites are set and yolks are just thickened. Sprinkle with parsley and chives.

Nutrition Facts (per serving)

228 Calories
15g Fat
13g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 228
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 186mg 62%
Sodium 467mg 20%
Total Carbohydrate 13g 5%
Total Sugars 5g
Protein 11g
Vitamin C 1.4mg 7%
Calcium 61mg 5%
Iron 2.1mg 12%
Potassium 204mg 4%
Folate, total 47.4mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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