It's been a long time since I tried this dish for the first time. I was studying in England and a girl from the dormitory put them on for us for breakfast on a Sunday.

Since then I have prepared them many times and many of them with chickpeas because it is a very easy way to have a unique, tasty dish suitable for all audiences.


  • 1 jar of cooked chickpeas rinsed and drained
  • 1/2 red pepper
  • 1/2 green pepper
  • 1 onion
  • 2 cloves of garlic
  • 500 g tomato, crushed or chopped
  • 1 teaspoon cumin powder
  • 1/2 teaspoon ground cilantro
  • 1/4 teaspoon chile powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar (optional)
  • freshly ground black pepper
  • 3-5 eggs


Heat the oil over medium heat in a frying pan or frying pan. Add the minced garlic and onions.

Add the chopped peppers and sauté for 5-10 minutes until the vegetables are tender. Add the ground cumin, coriander, chili powder. Stir well and let it cook for 1-2 minutes.

Add the tomato and stir until well combined. Rectify the salt.

Reduce the heat and let simmer for 10-15 minutes until the sauce thickens.

Now, add the cooked chickpeas, stirring well and let it cook for 1-2 minutes.

Make 3 holes in the pan with the help of a spoon and add the 3 eggs, one in each hole.

Sprinkle a pinch of pepper over the eggs.

Cover the pan and let the eggs simmer for a few minutes until done.

Remove from the heat, and garnish with a little chopped cilantro and parsley

Tips and Tricks

  • You can prepare the stir-fry with the tomato in advance, and set the eggs at the last moment
  • Freeze very well without eggs
  • Preparation time: 15 minutes
  • Difficulty: easy
  • Servings: 4-5

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