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A close-up of a plate featuring two fried eggs surrounded by seasoned chickpeas, garnished with fresh mint and dill.

Chickpea Fried Eggs Recipe

This recipe offers a quick and healthy vegetarian breakfast option, combining chickpeas with fried eggs for a protein-rich meal.
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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 such as Diamond Crystal, to taste
  • 4 tablespoons extra-virgin olive oil
For the Eggs
  • 4 large eggs
  • Freshly ground black pepper to taste
  • 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 to the side, letting any spicy oil pool. 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 is a quick and wholesome option for busy mornings, embodying the fusion of nutrition and mindfulness.

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