Poached Eggs with Cheese & Chickpeas (Vegetarian Recipe)

This poached eggs with cheese and chickpeas is everything I could ask
for in a meal. First, it’s delicious. Second, it’s vegetarian. Third,
it’s super quick. Fourth, you make it all in one frying pan, start to
finish. I love it (and when Bart took the leftovers to work with him, Ella asked, “How soon can we have that again?”).

This is really good with some
sort of crusty/crunchy bread to dip in it.  We had some leftover naan
bread from last week’s Indian takeout that I put in the oven while this
cooked and it got quite crispy. Toasted baguette slices or pitas would
be good too with these poached eggs!

poached eggs


poached eggs with cheese & chickpeas

5 from 8 votes

Poached Eggs with Cheese & Chickpeas

Easy, one pan, vegetarian and delicious are all descriptive of this recipe.

Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 to 4
Author Janssen Bradshaw


  • 2 Tablespoons olive oil
  • 1/2 an onion chopped
  • 2 garlic cloves minced
  • 1 jalapeño seeded and finely chopped
  • 2 cups or 1 15-ounce can chickpeas drained
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 14- ounce can whole peeled tomatoes
  • salt and pepper
  • 1/2 cup coarsely crumbled fresh cheese like feta or queso fresco
  • 3 eggs


  1. Preheat oven to 425 degrees.
  2. In a large oven-proof skillet, heat the olive oil over medium heat. Add onion, garlic, and jalapeno, cooking for about 5 minutes, until onions are translucent, stirring occasionally.
  3. Add the chickpeas, paprika and cumin, cooking for about one minute, stirring to coat the chickpeas and onions with the spices.
  4. Add the tomatoes and stir, crushing the tomatoes with the back of the spoon (or you can use a fork if that's easier). Bring to a boil, then reduce the heat and let them simmer about 10 minutes. Add salt and pepper to taste.
  5. Remove from heat and sprinkle the cheese over the top. Crack the eggs on top, spacing them evenly apart.
  6. Slide the whole skillet into the oven and let cook, 5-8 minutes, until the egg whites are opaque, but the yolks are still a little runny.
  7. Serve immediately.

Recipe Notes

(adapted from Bon Appetit)

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  1. 5 stars
    Eggs and I have a very tenuous relationship these days. I sort of OD'ed on them in the recent past. However, I was looking at the ingredients and had the thought that my toddler might really like this (sans jalapeno), so I might give it a go.

  2. 5 stars
    Hello! I came over a looooong time ago from Rhi in Pink and have been a daily reader ever since. This is my first comment (sorry about that!) but I Just wanted to let you know I tried this tonight and it was every bit as delicious as you said it would be. Loved every single bite of it and it made my kitchen smell so good too! Thanks!

  3. 5 stars
    I pinned this right after you posted it and just made it tonight for a vegetarian friend. LOVED IT. So tasty and filling. Thanks for sharing it!

  4. 5 stars
    I pinned this forever ago, but just got around to trying it. It was yummy! Jocelyn (my 11-month old) was it's biggest fan!

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