AuthorMike EgrieCategory, DifficultyIntermediate
Chickpea & Mushroom Scramble with Soft-Cooked Eggs
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 4 large eggs
 15 oz reduced sodium chickpeas, ¼ cup liquid reserved, drained and rinsed
 1 tsp ground turmeric
 ½ tsp smoked paprika
 ¼ tsp ground cumin
 1 tbsp olive oil
 ¼ cup chopped white onion
 2 garlic cloves, minced
 1 ½ cups cups sliced cremini mushrooms
 4 cups loosely packed baby arugula
 2 tbsp sriracha
1

Heat medium saucepot of water to a boil over high heat; add eggs and return to a boil. Reduce heat to medium-low; simmer 6 minutes and drain.

2

In medium bowl, with back of fork, coarsely mash chickpeas with reserved liquid, turmeric, paprika, cumin, and salt and pepper to taste, leaving some chickpeas whole.

3

In large skillet, heat oil over medium-high heat. Add onion; cook and stir 4 minutes or until softened. Add garlic; cook and stir 30 seconds. Add mushrooms; cook and stir 5 minutes or until mushrooms are tender and have released their moisture. Add chickpea mixture; cook and stir 5 minutes. Makes about 3 cups.

4

Carefully peel eggs. Divide chickpea mixture into 4 shallow bowls; top with arugula and eggs, and drizzle with sriracha.

Make it a Meal: Serve with packaged cooked seven whole grains blend and halved grape tomatoes garnished with sliced green onion.

Ingredients

 4 large eggs
 15 oz reduced sodium chickpeas, ¼ cup liquid reserved, drained and rinsed
 1 tsp ground turmeric
 ½ tsp smoked paprika
 ¼ tsp ground cumin
 1 tbsp olive oil
 ¼ cup chopped white onion
 2 garlic cloves, minced
 1 ½ cups cups sliced cremini mushrooms
 4 cups loosely packed baby arugula
 2 tbsp sriracha

Directions

1

Heat medium saucepot of water to a boil over high heat; add eggs and return to a boil. Reduce heat to medium-low; simmer 6 minutes and drain.

2

In medium bowl, with back of fork, coarsely mash chickpeas with reserved liquid, turmeric, paprika, cumin, and salt and pepper to taste, leaving some chickpeas whole.

3

In large skillet, heat oil over medium-high heat. Add onion; cook and stir 4 minutes or until softened. Add garlic; cook and stir 30 seconds. Add mushrooms; cook and stir 5 minutes or until mushrooms are tender and have released their moisture. Add chickpea mixture; cook and stir 5 minutes. Makes about 3 cups.

4

Carefully peel eggs. Divide chickpea mixture into 4 shallow bowls; top with arugula and eggs, and drizzle with sriracha.

Chickpea & Mushroom Scramble with Soft-Cooked Eggs
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