This curried chickpea breakfast hash with 7-minute eggs is comforting and delicious, requiring only a few pantry staples!
- One 14-ounce can chickpeas (low sodium, if possible), drained and rinsed
- 1 tablespoon cooking oil of your choice
- 1 teaspoon garam masala
- ¼ teaspoon fine sea salt + freshly ground black pepper
- 1 small or ½ medium red onion, sliced
- 2 medium garlic cloves, minced
- ½-inch knob fresh ginger, peeled and minced
- One 14-ounce can fire-roasted tomatoes
- Pinch of red pepper flakes
- 2 eggs
- Chopped cilantro, for garnishing (optional)
- Sourdough toast, for serving
- Pat the rinsed chickpeas between paper towels until they’re totally dry.
- Heat the oil in a large non-stick skillet over medium heat. Add the chickpeas, garam masala, salt, and pepper. Fry for 6 to 8 minutes, tossing occasionally, until they’re golden brown.
- Add add the onion and cook until it’s just starting to brown, about 3 minutes. Then add the garlic and ginger, and cook for 30 seconds more.
- Add the tomatoes and pepper flakes. Reduce the heat to low, cover tightly with a lid, and simmer for 10 minutes.
- Meanwhile, bring a small pot of water to a boil and reduce the heat to medium-low. Using a slotted spoon, gently lower the eggs into the water, cover the pot with a lid, and set a timer for 7 minutes.
- Immediately drain and run the eggs under cold water until completely cooled, about 15 seconds. Peel the eggs and halve them lengthwise. Season with salt and pepper.
- Divide the hash among 2 plates, garnish with cilantro, and serve with the eggs and toast.
- Serving Size: 1/2 of the recipe
- Calories: 420
- Carbohydrates: 58.2 g
- Fiber: 12.7 g
- Protein: 17.4 g
Keywords: chickpeas, garam masala, indian, hash, breakfast