Mediterranean Chickpea Breakfast Bowls with Soft-Boiled Eggs

Across the eastern Mediterranean, chickpeas have long fueled simple morning meals. This bowl crowns oven-crisped, paprika-cumin chickpeas with jammy soft-boiled eggs, cool cucumber, tomatoes, feta, and a lemony swipe of hummus.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 495 cal
• 24g protein
• 48g carbs
• 24g fat
• 11g fiber

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Ingredients

• 2 (15-oz) cans canned chickpeas, drained and rinsed
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 4 large eggs
• 1 cup English cucumbers, diced
• 1 1/2 cups cherry tomatoes, halved
• 3/4 cup crumbled feta cheese
• 1/2 cup hummus
• 1/4 cup fresh dill, chopped
• 2 tbsp lemon juice
• 4 small pitas warm pita wedges

Instructions

1. 1Preheat oven to 425°F. Pat chickpeas very dry with paper towels, then toss on a rimmed sheet pan with olive oil, smoked paprika, cumin, and salt.
2. 2Roast chickpeas 20–25 minutes, shaking the pan once, until deep golden and crisp at the edges.
3. 3Meanwhile bring a medium saucepan of water to a rolling boil. Gently lower in the eggs and boil exactly 7 minutes for jammy yolks.
4. 4Transfer eggs to an ice bath for 2 minutes, then peel carefully under cool water and set aside.
5. 5In a bowl toss cucumber, tomatoes, remaining olive oil, lemon juice, dill, and salt.
6. 6Warm the pitas in the oven for the last 3 minutes of chickpea roasting or in a dry skillet until pliable.
7. 7Divide hummus among four bowls and swirl with the back of a spoon. Top with roasted chickpeas, the cucumber-tomato salad, and crumbled feta.
8. 8Halve the soft-boiled eggs and nestle two halves into each bowl. Finish with extra dill and a crack of black pepper. Serve with warm pita for scooping.