Spanish Garbanzo Beans with Eggs | Easy One-Pan Breakfast Recipe
Spain is known for having some great egg dishes, and these Spanish Garbanzo Beans with Eggs are no exception. We´re talking an explosion of flavors, super easy to make and done in under 30 minutes. The perfect dish for a weekend breakfast, yet bold enough to serve for an elegant dinner.
To make this dish, I used jarred Spanish garbanzos. Which is the same thing as canned chickpeas. Important to rinse the beans under cold running water before adding them into the pan. That way they can absorb all the flavors in the pan.
What really flavors this dish, is the sweet smoked Spanish paprika and the ground cumin. Of course, you can add any spices you like, but this combination is the one that is most used in Spain when working with garbanzo beans.
TIPS & TRICKS to Make this Recipe: Once you add the eggs into the pan, place a lid and simmer on a low-medium heat until the egg whites are firm and the yolks still creamy. In my case it took about 4 minutes, but it might take less or more on your end. So make sure to keep an eye on the eggs after the 3 minute mark.
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Watch the Video Below on How to Make Spanish Garbanzo Beans with Eggs
Spanish Garbanzo Beans with Eggs
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 1 small green bell pepper
- 1 small red bell pepper
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp ground cumin 1 gram
- 1/2 cup tomato sauce 115 grams
- 2 1/2 cups cooked garbanzo beans (canned chickpeas) 400 grams
- 1/2 cup vegetable broth 125 ml
- 4 cage-free organic eggs
- handful finely chopped scallions
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
After 2 minutes, add in 1 small onion that´s been finely diced, 1 small green & red bell pepper that´s been finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil
After 5 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1/2 cup tomato sauce, mix together and simmer, after 3 minutes and the tomato sauce has thickened, add in 2 1/2 cups canned chickpeas (drained & rinsed), season with sea salt & black pepper and gently mix together, then add a generous 1/2 cup vegetable broth, mix together and lower the fire to a low-medium heat
After simmering for about 5 minutes, start adding the 4 eggs into the pan, I like to create little pockets to add the eggs into, that way they sit in their perfectly, season the eggs with a kiss of sea salt & black pepper, place a lid on the pan
Once the egg whites are fully cooked through but the yolks are still creamy, about 4 minutes, remove the pan from the heat
Sprinkle with finely chopped scallions and serve next to a crunchy baguette, enjoy!
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