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.
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Sheet-Pan Chickpeas and Eggs
Directions
- Preheat oven to 400 degrees 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.
- 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 (Sheet-Pan Chickpeas and Eggs)
- Per serving:
- 228 kcal ,
- 15 g fat
- (3 g sat. fat ,
- 3 g polyunsaturated fat ,
- 8 g monounsaturated fat ),
- 186 mg chol. ,
- 467 mg sodium ,
- 13 g carb. ,
- 4 g fiber ,
- 5 g sugar ,
- 11 g pro.