Breakfast Eggs on the Bed of Chickpeas & Eggplant

Happy morning to everyone!!


How important is breakfast to you all? Well… well well, this is the only meal I long for my soul satisfaction. A good heart satisfying breakfast keeps me moving on for the whole day without any grumpiness. And, I would take all efforts to make one fitting into my busy mornings.

You wouldn’t put diesel in a petrol car and expect it to perform properly – so why’s it any different with how we fuel our body?

What you put in your body at the BEGINING of the day dictates how your body performs for the REST of the day. Makes sense doesn’t it? Absolutely!


Four little words told by our elders, at school with an inconceivable importance that was firmly engraved in my mind, that ” breakfast is the most important meal of the day” – and they were RIGHT!

I love cooking, but I love cooking when I have lots of time and I can spend hours in the kitchen. I don’t really like it when it is 8:30 am and everyone is starving but I haven’t even started the breakfast. No time to spend for an elaborate breakfast when everyone is getting late for work. Whether it is a weekend or a weekday I have learned the hacks to make a healthy and happening breakfast ready in a couple of minutes.

This recipe is close to shakshouka but is not only confined to eggs and tomatoes. It is much more…. a wholesome, power packed and pleasing breakfast or could be considered as an option for lunch or dinner. It has the goodness of chickpeas, veggies, fresh herbs and eggs. this goes great with any pieces of bread or even rotis.


So folks! Remember – DO NOT SKIP YOUR BREAKFAST, take out a few minutes to make such simple breakfast to satisfy your soul through your tummy, for the rest of the whole long day. Feel free to message me your views, and I would love to hear from you!  Lots of love……..

Preparation time: 5-7minutes

Cooking time:  8 minutes

Total time: 15 minutes


  • 200 gm boiled chickpeas
  • 2 cloves of garlic
  • 1/2 medium eggplant thinly sliced
  • 1 large ripe tomato or 1/2 cup canned chopped tomatoes
  • Few spinach leaves
  • A handful of fresh parsley( fresh coriander can be substituted for parsley)
  • 3 large free range eggs
  • Salt and pepper for seasoning
  • 1 tbsp olive oil


  1. Add all the ingredients into an electric chopper or a food processor. Pulse it to give a coarse and crumbly texture.
  2. Heat some olive oil in a pan over medium heat. Pour the processed chickpeas mixture into the pan and cook for 3-5 minutes. Add a pinch of turmeric, a little amount of water and season it with salt and pepper. Give it a quick stir so that everything gets mixed properly. Finally, crack the eggs over it and cover with a lid until the eggs are cooked. Crack some fresh pepper before serving.  Freshly toasted bread slice, a baguette, Arabic bread or any Indian bread goes wonderfully with this dish.


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