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Close-up of a pan with two fried eggs surrounded by seasoned chickpeas, part of a chickpea fried eggs recipe.

Chickpea Fried Eggs Recipe

A quick and protein-rich vegetarian breakfast dish that reinvents traditional fried eggs with chickpeas, za'atar, and chile paste.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the Chickpeas
  • 1 (15-ounce) can chickpeas drained and rinsed
  • 1 tablespoon za'atar
  • 1 tablespoon Calabrian chile paste
  • Kosher salt to taste
For the Eggs
  • 4 tablespoons extra-virgin olive oil
  • 4 large eggs
  • Freshly ground black pepper for serving
  • Fresh dill and mint optional, for serving

Equipment

  • Large Bowl
  • Large pan

Method
 

  1. Add the chickpeas to a large bowl. Use a paper towel to remove any excess water. Mix in the za'atar, chile paste, and season with salt to taste. Set aside.
  2. Heat a large pan over medium heat and add 2 tablespoons of olive oil. Add half the chickpeas to the pan and toast, stirring often, for 2 to 3 minutes. Shape them into two circles with small empty pockets in the center.
  3. Crack two eggs into the pan, aiming the yolk for the center of the chickpea circles. Tilt the pan, letting any spicy oil pool to the side. Baste the egg whites with this oil for 30 to 60 seconds, until cooked through.
  4. Remove these two eggs from the pan. Repeat with the remaining olive oil, chickpeas, and eggs.
  5. Garnish with black pepper, dill, and mint. Eat immediately.

Notes

This recipe was adapted from a personal culinary discovery, inspired by a desire for a satisfying alternative to traditional fried eggs. It highlights how simple ingredient modifications can lead to delightful and creative breakfast options.

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