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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  • Makes: 4 servings
  • Hands On: 10 mins
  • Total Time: 35 mins

Sheet-Pan Chickpeas and Eggs

Directions

  1. 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.
  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.
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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.
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