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  • 4 Roche Bros. large eggs
  • 1 can (15 ounces) reduced sodium chickpeas, drained, 1/4 cup liquid reserved
  • 1 teaspoon Brothers Marketplace ground turmeric
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Brothers Marketplace olive oil
  • 1/4 cup chopped white onion
  • 2 garlic cloves, minced
  • 1-1/2 cups sliced cremini or white button mushrooms
  • 4 cups loosely packed baby arugula
  • 2 tablespoons 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. Remove with a slotted spoon to bowl of ice water; let cool 1 minute.
  2. In medium bowl, with back of fork, coarsely mash chickpeas with reserved liquid, turmeric, paprika, cumin, salt and pepper, leaving some chickpeas whole.
  3. In large skillet, heat oil over medium-high heat. Add onion; cook 4 minutes or until softened, stirring occasionally. Add garlic; cook 30 seconds, stirring frequently. Add mushrooms; cook 5 minutes or until mushrooms are tender and have released their moisture, stirring occasionally. Add chickpea mixture; cook 5 minutes, stirring occasionally. Makes about 3 cups.
  4. Carefully peel eggs. Divide chickpea mixture into 4 shallow bowls; top with arugula and eggs, and drizzle with sriracha.

  • 230 Calories
  • 11g Fat (2g Saturated)
  • 187mg Cholesterol
  • 576mg Sodium
  • 23g Carbohydrates
  • 6g Fiber
  • 14g Protein