Easy Chickpea Breakfast Skillet with Runny Eggs

There’s something magical about a skillet that sizzles the second you set it on the stove. I stumbled into this recipe on one of those slow Saturday mornings where I opened the pantry, spotted a lonely can of chickpeas, and thought — why not? I tossed them into my cast iron with whatever veggies were hanging out in the fridge, cracked a few eggs right on top, and honestly? I just stood there grinning while it all came together. The chickpeas get these gorgeous crispy edges, the spinach wilts down into little emerald pockets, and those runny yolks tie everything together like liquid gold. Now it’s my go-to weekend ritual, and I make zero apologies for eating it three mornings in a row.

aka The Morning Gold Rush

Ingredients

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 tablespoons avocado oil
• 1/2 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups fresh baby spinach
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes (optional)
• 3 large pasture-raised eggs
• Sea salt and freshly ground black pepper, to taste
• Fresh cilantro, for garnish
• 1/2 ripe avocado, sliced (for serving)

Instructions

1. Heat the skillet: Place a large cast iron or non-stick skillet over medium-high heat and add the avocado oil. Let it heat for about 30 seconds until the oil shimmers.
2. Sauté the aromatics: Add the diced onion and red bell pepper. Cook for 3–4 minutes, stirring occasionally, until the onion turns translucent and the pepper softens.
3. Add the chickpeas and spices: Stir in the garlic and cook for 30 seconds until fragrant. Add the drained chickpeas, smoked paprika, cumin, turmeric, red pepper flakes, and a generous pinch of sea salt. Stir everything together and let the chickpeas cook undisturbed for 2–3 minutes so they develop crispy golden edges on the bottom.
4. Wilt the spinach: Toss in the baby spinach and stir gently until it wilts down, about 1 minute. Spread everything into an even layer across the skillet.
5. Crack the eggs: Make three small wells in the chickpea mixture using the back of a spoon. Crack one egg into each well. Season the eggs with a pinch of salt and pepper. Reduce heat to medium-low, cover the skillet with a lid, and cook for 3–4 minutes until the egg whites are set but the yolks are still beautifully runny.
6. Garnish and serve: Remove from heat, top with fresh cilantro and sliced avocado. Serve immediately straight from the skillet with crusty sourdough toast or warm tortillas on the side.

Tips

• Crispy chickpeas are everything: Make sure you pat the chickpeas really dry with a paper towel before adding them to the skillet. The drier they are, the crispier they get.
• Lid hack for perfect eggs: If you don’t have a lid that fits, use a large baking sheet or plate to cover the skillet. The trapped steam cooks the egg whites from the top without flipping.
• Make it your own: Swap spinach for kale, add diced sweet potato (cook it a few minutes longer), or stir in a tablespoon of coconut aminos for a savory umami boost.
• Meal prep friendly: The chickpea-veggie base keeps in the fridge for up to 3 days. Just reheat it in the skillet and crack fresh eggs when ready to eat.