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  • Emily Van Eck, MS, RDN

Spiced Tomatos, Chickpeas and Poached Eggs

Spiced tomatoes, chickpeas, and poached eggs

I've got it bad for beans and eggs. Chickpeas (or hummus) and poached eggs; refried beans and fried eggs; black beans and scrambled eggs. The preference for pairing the particular type of bean with the particular type of egg is based mainly on nostalgia. Cafe Mogador in NYC makes the absolute best Israeli breakfast with hummus, tabouli, pita, and poached eggs. Drool. I ate scrambled eggs, black beans, sweet plantains, and avocado for weeks all through Guatemala. And the obvious huevos rancheros with refrieds combo. The specificity has meaning, both emotional and textural.

This is a pretty hearty breakfast, more of a brunch or lunch. Or you could make 1/2 and call it a weekday breakfast.

Ingredients for 1 serving:

1/2 cup cooked or canned chickpeas

A handful of cherry tomatoes, halved

1 garlic clove, pressed or minced

A few sprigs parsley, leaves removed and torn or chopped

1 tablespoon romesco sauce (buy it jarred or make it - here is Bon Appetit's recipe)

2 eggs

1 teaspoon vinegar or lemon juice

Salt and pepper

Hot sauce of your choosing


Heat oil in small, nonstick skillet over medium heat. Add tomatoes and chickpeas and cook for 1-2 minutes. Add garlic and continue to cook until the tomatoes are starting to plump up and chickpeas are hot - about 3-5 minutes. Pour into a bowl, add romesco and parsley.

Meanwhile, poach the eggs: Fill a medium saucepan with water and drop in 1 teaspoon vinegar and 1 teaspoon salt. Bring to a boil. Once it boils, turn heat down so the water simmers gently. Swirl the water to create a whirlpool-type shape, and carefully crack the eggs and slide into the water individually. Cook for 3 minutes. Carefully remove with the slotted spoon and place on a paper towel to dry. Roll onto the top of your bowl. A sprinkle of salt and pepper and hot sauce and you're all set.

I'd love to hear any comments below - other ideas for cooking these ingredients? Other amazing ways to use romesco? I'm all ears.


Nutrition Content:

  • Calories - 450

  • Protein - 24g

  • Fat - 18g

  • Saturated Fat - 3g

  • Sodium - 170mg

  • Carbohydrates - 53g

  • Dietary Fiber - 15g

This recipe is high in the following important micronutrients!

  • Calcium **chickpeas are a fantastic source of calcium, especially for those who do not consume dairy

  • Vitamin C

  • Folate

  • Iron

  • Potassium

  • Vitamin K


#CSA #chickpeas #breakfast #brunch #healthy #summertime #nutrition

Emily Van Eck Nutrition

Meet the author

Emily Van Eck, MS, RDN 

Here on the blog, I use the intuitive eating principles to dispel oppressive diet bs and make cooking easy and joyful. I want food to be pleasurable for you! 

As a registered dietitian and Certified Intuitive Eating Counselor in Austin, Texas, I helps my clients find joy with food, peace with the kitchen, and feel comfortable in their bodies. 

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