Lemony Chickpeas with Baked Eggs & Arugula

Prep Time
5 minutes
Cook Time
18 to 20 minutes
Lemony Chickpeas with Baked Eggs & Arugula

Nutrition Information

Calories 272.3
Fat 10.9 g
Saturated fat 2.2 g
Cholesterol 186 mg
Sodium 153.5 mg
Carbs 30 g
Fiber 37 g
Protein 15.6 g
Sugar 10.6 g
Calcium 95 mg
Potassium 405.8 mg

Canned chickpeas get tossed with olive oil and baked until crispy. Add in a few eggs during the last few minutes of roasting and they get cooked to perfection. Top it all off with fresh arugula; the heat of the eggs and chickpeas gently wilts the greens.


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  1. Preheat oven to 425 degrees, with a rack set in the middle. Place a large ovenproof skillet, such as a cast-iron, in the oven to preheat.
  2. Once the pan and oven are hot, carefully remove the pan with oven mitts. Add the vegetable oil and chickpeas. Grate the lemon zest over the chickpeas and stir with a wooden spoon to coat. Place the pan back in the oven (use your oven mitts!) and let cook for 10 minutes.
  3. Carefully remove the pan and use a spoon to create four spaces between the chickpeas. Crack an egg into each one. Sprinkle the salt and pepper all over the eggs and chickpeas. Return to the oven for 7 to 8 minutes, and cook until whites are set but yolks have not yet hardened.
  4. Remove from oven and immediately top with the arugula. Drizzle everything with the extra virgin olive oil. Use a spatula or serving spoon to divide between plates and enjoy warm.

Helpful Hints:

  • Be sure to rinse the chickpeas. This will get rid of excess sodium.
  • If you prefer your yolks to be hard-cooked, increase cooking time by 2 to 3 minutes.