Chickpeas & Poached Eggs Recipe

Prep: 5 mins – Cook: 10 mins


  • 1 tbsp rapeseed oil
  • 2 garlic cloves, chopped
  • 1 yellow pepper, deseeded and diced
  • ½ – 1 red chilli, deseeded and chopped
  • ½ bunch spring onions (about 5), tops and whites sliced but kept separate
  • 1 tsp cumin, plus a little extra to serve (optional)
  • 1 tsp coriander
  • ½ tsp turmeric
  • 3 tomatoes, cut into wedges
  • ⅓ pack coriander, chopped
  • 400g can chickpeas in water, drained but liquid reserved
  • ½ tsp reduced-salt bouillon powder (we used Marigold)
  • 4 large eggs


  1. Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
  2. Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
  3. Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

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Carb Buster Breakfast

  • Yields: 1 serving
  • Prep Time: 0 hours 5 mins
  • Cook Time: 0 hours 10 mins
  • Total Time: 0 hours 15 mins


  • 1 tbsp. Butter Or Olive Oil
  • 1/2 c. Diced Zucchini
  • 1/2 c. Diced Yellow Squash
  • 1/2 whole Medium Onion, Cut Into Chunks
  • Salt And Pepper
  • 1 whole Tomato, Sliced Thick
  • 2 whole Eggs
  • 1 tsp. Vinegar
  • 1 slice Cheese (Monterey Jack, Cheddar, Swiss, Etc)


  • Melt the butter in a medium skillet over medium high heat.
  • Add the onions and cook until 2 to 3 minutes, or until starting to soften.
  • Add the zucchini and squash, sprinkle with salt and pepper, and stir to cook for 3 to 4 minute.
  • Remove from the heat and set aside.
  • Grill the tomato slices on a grill pan or simply sear them in a hot skillet.
  • Remove and set aside.

  • Bring a medium saucepan of water to a gentle boil. Add the vinegar.
  • Use a wooden spoon to carefully stir the water into a circular “whirlpool.” Crack one egg into the water and allow it to swirl around in the water until the egg begins to set. Let it stay in the water for 1 minute, then remove it with a slotted spoon and set it on a plate. Repeat with the other egg. If eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.

  • Spoon the vegetables on a plate or in a bowl and set the eggs on top.
  • Lay the tomato slices on the side. Place the cheese slice on the side so that it starts to soften from the heat.
  • Sprinkle eggs with salt and pepper and serve!

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