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Tex-Mex Egg & Chickpea Rice Bowls

Celebrate World Egg Day in a flavour-packed way! This budget conscious dish is full of Tex-Mex flavour and comes together in the time it takes to make a pot of rice! Enjoy these Tex-Mex Egg & Chickpea Rice Bowls for a busy weeknight meal.

Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Canadian
Servings 4


  • 2 cups Rice prepared
  • 1 tsp Canola oil
  • 1/3 cup red onion diced
  • 2 jalapenos diced with seeds removed
  • 2 cloves garlic chopped
  • 1 can diced tomatoes (398 ml can)
  • 2 tbsp tomato paste
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/8 tsp salt
  • 1 can chickpeas drained and rinsed (540 ml)
  • 4 large Canadian Eggs
  • Choice of Garnish: lime wedges, cilantro, extra chopped onion, cheese, peppers, tortilla chips etc


  • Cook rice according to package instructions.
  • In medium saucepan, heat onions, jalapeno and garlic until fragrant. Add tinned tomatoes, tomato paste and spice. Mix well and cook for 3 minutes.
  • Add drained and rinsed chickpeas and mix well. Cover. Simmer chickpeas over medium low heat for 15 minutes.
  • Meanwhile, fry Canadian eggs to preference. Sunny side-up, or medium works well!
  • Once eggs are fried and chickpeas are cooked, assemble bowls! Divide rice into 4 equal parts. Spoon chickpea and tomato mixture over rice. Crown with a perfectly fried egg and garnish with additions of choice!
Keyword Chickpea, Egg, Rice Bowl, Tex-Mex