• 3 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

228 calories; 15 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 8 g monounsaturated fat; 186 mg cholesterol; 467 mg sodium. 204 mg potassium; 13 g carbohydrates; 4 g fiber; 5 g sugar; 11 g protein; 0 g trans fatty acid; 364 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 1 mg vitamin b6; 47 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 2 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0