This Egg and Chickpea Breakfast Skillet cooks crispy Cajun-seasoned chickpeas, spinach, and eggs together in one pan. It’s a protein-packed vegetarian breakfast for two ready in just 10 minutes!
Why you’ll love this recipe!
One-pan, 10-minute meal – This vegetarian breakfast skillet brings serious “shakshuka vibes” to your morning with almost zero cleanup and good-for-you ingredients cooked together in one pan.
Cozy breakfast for two – This skillet, made with chickpeas, spinach, and eggs, puts a healthy, protein-packed twist on breakfast in bed.
So customizable! Toss in extra veggies, bump up the flavors, or cook the eggs just how you like them (runny yolks highly recommended).
Believe it or not, I created this Egg and Chickpea Breakfast Skillet one morning when I was craving crunchy roasted chickpeas for breakfast but didn’t want to wait for my oven to preheat. I know it sounds random, especially when popular chickpea breakfast recipes like my flourless chickpea pancakes exist, but it’s honestly so good!
Crispy, Cajun-spiced chickpeas are cooked in a skillet alongside wilted spinach with sunny-side-up eggs nestled right into the center. I top everything off with a drizzle of honey, a spoonful of chili crisp, and a sprinkle of feta so that when you break into the runny yolks, they mix with the sweet-and-spicy toppings, creating a ridiculously delicious sauce.
Beyond how incredible it tastes, this easy breakfast skillet is packed with fiber and protein thanks to the chickpea-egg combo. Best of all, it only takes 10 minutes to get on the table (or in the bed if it’s a ‘breakfast in bed’ kind of weekend)!
Veggie Breakfast Skillet Ingredients
Chickpeas – You know that can of chickpeas in the back of your cupboard? It’s getting tossed right into this breakfast skillet. Just remember to drain and rinse the beans first!
Cajun seasoning – This is where all the bold, smoky flavor comes from. Feel free to swap this for Blackened seasoning, Old Bay, or taco seasoning if you’d prefer.
Eggs – I only used two eggs, but you can use up to four if you’re feeding a crowd or cooking this in a large skillet.
Spinach – My greens of choice. Chopped kale, collard greens, Swiss chard, and arugula will work as substitutes.
Toppings – I like a drizzle of honey (or hot honey!), some chili crisp, and crumbled feta cheese.
This list is to provide further clarification on a few of the ingredients. See the recipe card below for the full ingredient list.
Variations
- Chickpea substitute – Feel free to use cannellini, Great Northern, or navy beans instead, but just know that they’ll be softer than chickpeas.
- Optional vegetable add-ins – Sauté diced bell peppers, small broccoli florets, chopped asparagus, sliced mushrooms, or diced red onions while you’re cooking the chickpeas.
- Vegan option – You can swap the eggs for tofu scramble or another egg substitute if you’d like! Garnish the skillet with maple syrup, chili crisp, and dairy-free feta at the end.
How to Make an Egg and Chickpea Breakfast Skillet
Step 1: Crisp the chickpeas. Add the chickpeas and Cajun seasoning to a skillet over medium heat and toss to combine. Cook until softened, then let them sit undisturbed for 1 minute so they get extra crispy.
Step 2: Wilt the greens. Stir the spinach into the pan until the leaves wilt.
Step 3: Cook the eggs. Push some of the chickpeas and spinach aside to make two wells in the skillet. Crack an egg into each well, cover the skillet, and cook until the egg whites are set.
Step 4: Garnish and serve. Take the pan off the heat and garnish the eggs and chickpeas with honey, chili crisp, and feta cheese. Season with salt and pepper, then enjoy!
Erin’s Tips and Tricks
- Patting the chickpeas dry on a clean kitchen towel will help them crisp up in the skillet.
- Give the oil plenty of time to preheat in the skillet. The chickpeas should sizzle when they hit the pan; if not, they’ll get greasy instead of crispy.
- Use a large, wide skillet so the chickpeas can spread out and crisp up.
- Adding more vegetables to the skillet? Any firm veggies, like bell peppers, onions, or broccoli, should be added early so they have time to soften. Softer veggies, like leafy greens, can be added near the end.
My Pro Tip
Cook Your Eggs How You Like ‘Em
After cracking the eggs into the skillet and covering with a lid, the cooking time will determine how your yolks turn out. For runny yolks, cook for 2 to 3 minutes. For soft jammy yolks, cook for 3 to 4 minutes. For hard-cooked firm yolks, cook for 5+ minutes.
Or, follow these tips if you like your eggs another way:
- Scrambled eggs: Beat the eggs in a small bowl and pour them over the crispy chickpeas and wilted spinach. Gently fold everything together until the eggs are set.
- Over-easy eggs: Flip the eggs after cooking for 2 minutes, then cook for 30 seconds more. Flip again and place them on top of the chickpeas.
- Poached eggs: Just poach your eggs separately and slide them on top right before serving, as I did in this Turkish eggs recipe.
Breakfast Skillet FAQs
Sure. Soak 1/2 cup of dry chickpeas in water overnight, then boil them in fresh water for 1 to 2 hours or until tender the next day. Once cooked and cooled, you can use them exactly like the canned version.
I’ll always have some crusty slices of bread on the side. The bread soaks up the runny egg yolk and is perfect for scooping up the chickpeas. When I’m extra hungry, I also like having diced avocado and a batch of breakfast potatoes or air fryer sweet potatoes on the side.
Storage
Refrigerator: Cooked eggs don’t store or reheat well, so if I end up with leftovers, I’ll only pack the chickpea-spinach mixture into containers. It will keep in the fridge for 3 to 4 days.
Reheating: Add the leftover chickpea-spinach mixture to a lightly oiled skillet and reheat over medium heat until warmed through. Crack some fresh eggs into new wells and cover with a lid as usual.
More Vegetarian Breakfast Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Heat olive oil in a medium skillet over medium heat. Once hot, add the chickpeas and cajun seasoning and toss to combine. Stir occasionally until softened, about 5-6 minutes, then allow them to sit undisturbed for 1 minute so they get extra crispy.
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Next, add the spinach and stir until wilted, about 1 minute. Use a rubber spatula to create 2 holes, then crack the eggs into those holes. Place a lid on the skillet and allow the eggs to cook until they’re done to your liking.
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Remove the skillet from the heat, then drizzle everything with honey and chili crisp, and sprinkle with feta cheese (optional). Add salt and pepper and enjoy!
*Can use other seasoning (recommendations: garlic powder, smoked paprika, chipotle powder, etc.)
*Calories are per serving and are an estimation
Calories: 558kcal | Carbohydrates: 64g | Protein: 29g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 186mg | Sodium: 381mg | Potassium: 804mg | Fiber: 17g | Sugar: 13g | Vitamin A: 2302IU | Vitamin C: 7mg | Calcium: 272mg | Iron: 8mg
