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Chickpea Egg and Cheese Skillet

This easy chickpea egg and cheese skillet is a delicious, protein-packed breakfast made with chickpeas, eggs, vegetables, and melted mozzarella. Everything comes together in one pan for a simple and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 50 g onion finely chopped
  • 2 cloves garlic minced
  • 150 g cooked chickpeas drained
  • 30 g red bell pepper finely chopped
  • 35 g mozzarella cheese cubed
  • 10 g fresh parsley chopped
  • 1/4 tsp paprika
  • 1/4 tsp ground cumin
  • 1 tbsp olive oil
  • Salt to taste
  • Black pepper to taste

Equipment

  • Nonstick skillet

Method
 

  1. Crack the eggs into a bowl, season with salt and black pepper, and whisk until combined.
  2. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2 minutes.
  3. Add the minced garlic and cook briefly until fragrant.
  4. Add the cooked chickpeas and sauté for 2–3 minutes.
  5. Stir in the red bell pepper and cook for another 2 minutes.
  6. Season with salt, black pepper, paprika, and ground cumin. Mix well.
  7. Pour the beaten eggs evenly over the chickpea mixture.
  8. Arrange the mozzarella cubes on top. Cover and cook over low heat until the eggs are set and the cheese melts.
  9. Sprinkle with fresh parsley and serve warm.

Notes

**Recipe Tips & Substitutions**
- Canned chickpeas work perfectly for this recipe. Drain and rinse them before cooking.
- You can substitute cheddar for mozzarella or add spinach for extra vegetables.
- Keep the heat low after adding the eggs so the bottom doesn't burn before the center is fully cooked.
- Nutrition information is estimated per serving and may vary depending on the ingredients and amount of oil used.