Dinner

One-Pan Eggs & Peppers with Chickpeas and Yogurt Recipe

ByJake Silas November 19, 2025November 19, 2025

Introduction

This one-pan eggs and peppers dish is a vibrant, flavorful meal that’s perfect for any time of day. Combining tender chickpeas, smoky spices, and fresh peppers, it’s hearty yet healthy, with eggs cooked gently in the sauce for a satisfying finish.

The image shows a white frying pan filled with a vibrant dish consisting of a thick red tomato sauce base with visible chunks of chickpeas and soft, translucent slices of onions spread throughout. Two poached eggs sit near the center, their whites cooked but slightly runny, with a few light brown spots from cooking. Bright green chopped herbs are sprinkled on top, adding a fresh touch of color. The pan is placed on a wooden lattice tray over a white marbled surface, with a folded yellow cloth on the left side and a white bowl filled with creamy white sauce, lightly dusted with red spices, positioned in the top right corner. Scattered fresh herbs are visible on the surface nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
2 onions (320g), halved and thinly sliced
1 orange pepper, halved, deseeded and sliced
1 red chilli, deseeded and sliced
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon powder
1 tsp dried oregano
1 tsp smoked paprika, plus a little for sprinkling
2 x 400g cans chickpeas
4 eggs
2 x 120g pots bio yogurt
2 garlic cloves, finely grated
4 tbsp chopped parsley

Instructions

Step 1: Heat the olive oil over medium heat in a large deep frying pan with a lid. Add the sliced onions, cover, and cook for 5 minutes until softened and starting to brown. Remove the lid and stir.
Step 2: Add the sliced orange pepper and red chilli to the pan. Cook for 2 minutes before adding the chopped tomatoes, tomato purée, vegetable bouillon powder, dried oregano, smoked paprika, and chickpeas with their liquid. Stir to combine.
Step 3: Cover the pan and reduce the heat to a simmer. Cook for 15 minutes to allow the flavors to meld.
Step 4: Using a spoon, create two wells in the mixture and carefully crack 2 eggs into each well. Cover and cook on low heat for about 5 minutes, or until the eggs are just set.
Step 5: Meanwhile, mix the yogurt with the finely grated garlic in a small bowl. Sprinkle with a little smoked paprika.
Step 6: Serve half of the chickpea and pepper mixture with the cooked eggs. Add half of the garlic yogurt on the side, topped with half the chopped parsley and a sprinkle of paprika.
Step 7: Cool and chill any remaining mixture. Store covered in the fridge for up to five days.
Step 8: To reheat, warm the chickpeas in a small pan with a splash of water. Cook the remaining eggs in the warmed mixture as before. Serve with the remaining parsley and paprika sprinkled on the yogurt.

Tips & Variations

For a spicier dish, leave some seeds in the chilli or add a pinch of cayenne pepper.
Swap chickpeas for cannellini beans for a creamier texture.
Use Greek yogurt if bio yogurt is unavailable for a similar tangy flavor.
Add fresh spinach or kale at the end of cooking for extra greens.

Storage

Store any leftover chickpea mixture in an airtight container in the fridge for up to five days. Reheat gently on the stove with a little water to loosen the sauce, then cook eggs fresh as needed. Keep the garlic yogurt separate and add fresh before serving for best flavor.

How to Serve

The image shows a white skillet filled with a vibrant dish made of thick, bright red tomato sauce with chunks of onion and chickpeas spread all over. Near the center, there are two cooked eggs with white, slightly runny whites and runny yolks, sprinkled with red spices and green parsley. Small pieces of fresh chopped green herbs are scattered on top of the whole dish. The skillet sits on a wooden rack over a white marbled texture. Nearby, there is a small white bowl filled with white yogurt sprinkled with red spice, a wooden dish with chopped herbs, and a yellow cloth adding color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh ripe tomatoes, roughly chopped. Use about 400g and simmer longer if needed to achieve a saucy consistency.

What if I don’t have vegetable bouillon powder?

You can use a pinch of salt and a small amount of vegetable stock instead. The bouillon adds depth, but the dish will still be tasty without it.

Jake Silas