Vegnesday: Egg in a Chickpea-Spinach Basket

Chickpeas are seriously my jam – it’s impossible to go wrong when they’re involved in any food.  This egg in a chickpea-spinach basket is super easy, takes all of about 10 minutes from start to scarfing it down, and is a healthy dose of protein to boot.  The mashed chickpeas get a little crunchy on the bottom, which was my favorite part.  They say breakfast is the most important meal, and I may start being more inclined to actually eat it now that I’ve discovered this version.  Big props to Kitchen Treaty for the recipe!


  • 1 tablespoon olive oil + 1 teaspoons olive oil, divided
  • 2 cups baby spinach
  • A pinch each of kosher salt, freshly ground black pepper, and paprika
  • 1/2 cup cooked/canned chickpeas (garbanzo beans), drained
  • 1 egg
  • Sriracha (optional)

Chickpea 1


  • Heat 1 tablespoon olive oil in a medium saute pan over medium heat.  Add the spinach along with a pinch of salt and pepper and saute, stirring occasionally, until wilted, about 1 minute.

Chickpea 2

  • Add the chickpeas and carefully smash them with a fork while combining the ingredients.  Sprinkle paprika over the resulting mixture.

Chickpea 4

  • With a wooden spoon, shape the mixture into a “wreath” with a hole in the middle. Drizzle the remaining teaspoon of olive oil into the hole, and then crack the egg into the hole. 

Chickpea 5

  • Cover pan with a lid and cook until egg has cooked through to desired done-ness (for me, it took about 5 minutes for the whites to fully cook, but timing will depend on your stove).
  • Use a large spatula to transfer the egg and “nest” to a plate. Some of the edges of the nest may fall off; just put it back into position on the plate.  Alternatively, just eat it straight out of the pan!
  • Top egg with a little additional salt and pepper, if desired, and squeeze some Sriracha chili sauce over the top.  Serve immediately.

Chickpea 6

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