Garlic Chili Egg and Chickpea Skillet

This is a fast, high-protein breakfast made almost entirely from pantry staples. Canned chickpeas get warmed up in a hot skillet with garlic and chili flakes until they're a little crispy, then eggs are cracked right on top and fried until the whites set. It's spicy, savory, and filling enough to skip the toast, all in one pan with barely any cleanup.

Ingredients

• 1 can (15 oz)canned chickpeas, drained and rinsed
• 2 tablespoonsolive oil
• 2 clovesgarlic, minced
• 1 teaspoonChili flakes
• 4eggs
• 0.5 teaspoonsalt
• 0.25 teaspoonblack pepper

Method

1. Heat the olive oil in a large skillet over medium heat. Add the chickpeas, garlic, and chili flakes.
2. Cook the chickpeas, stirring occasionally, until they're warmed through and a little crispy, about 5 minutes. 5:00
3. Make four small wells in the chickpeas and crack an egg into each one. Sprinkle with salt and pepper.
4. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 4 minutes. 4:00
5. Scoop straight from the skillet onto plates and serve hot.