Chickpea Fried Eggs with Za’atar and Calabrian Chili Recipe
Chickpea Fried Eggs combine the hearty texture of za’atar and Calabrian chili-spiced chickpeas with perfectly fried eggs, creating a flavorful and protein-packed breakfast or brunch option. The chickpeas are toasted in olive oil and shaped to cradle the eggs, which are gently basted to tender perfection, then garnished with fresh herbs for a vibrant, Middle Eastern-inspired dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Chickpea Mixture
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon za’atar
- 1 tablespoon Calabrian chili paste
- Diamond Crystal kosher salt, about 1/4 to 1/2 teaspoon plus more to taste
- Extra-virgin olive oil, about 4 tablespoons divided
Eggs and Garnish
- 4 large eggs
- Freshly ground black pepper, to taste
- Fresh dill and mint (optional, for serving)
Instructions
- Prepare chickpea mixture: In a large bowl, combine the drained and rinsed chickpeas with za’atar, Calabrian chili paste, and a liberal amount of kosher salt (about 1/4 to 1/2 teaspoon). Mix well to evenly coat the chickpeas in spices and set aside.
- Heat the pan and oil: Place a large skillet or frying pan over medium heat and add 2 tablespoons of extra-virgin olive oil, allowing it to warm until shimmering but not smoking.
- Toast the chickpeas: Add half of the spiced chickpeas to the pan. Stir frequently to toast them evenly for 2 to 3 minutes, being careful to prevent them from popping. Then, push the chickpeas gently into two circular shapes, leaving small empty pockets in the center for eggs.
- Crack eggs into chickpea pockets: Carefully crack two eggs into the centers of the chickpea circles, positioning the yolks in the middle of the vacant spaces.
- Baste the eggs: Tilt the pan to collect the flavorful spicy oil to one side. Use a spoon to baste the egg whites with this hot oil for 30 to 60 seconds, cooking the whites through while keeping the yolks tender.
- Remove and repeat: Using a spatula, gently lift the cooked eggs along with some chickpeas from the pan. Set aside on plates. Repeat the toasting, shaping, cracking, and basting steps with the remaining chickpea mixture and eggs.
- Garnish and serve: Sprinkle freshly ground black pepper over the eggs and garnish with fresh dill and mint if desired. Serve immediately for the best flavor and texture.
Notes
- If you prefer less spice, reduce the amount of Calabrian chili paste or omit it entirely.
- Diamond Crystal kosher salt is recommended for seasoning for its texture, but use your preferred kosher salt alternative adjusting the quantity accordingly.
- Use a nonstick or well-seasoned skillet for easy egg removal and minimal sticking.
- Fresh herbs like dill and mint add brightness but can be omitted if unavailable.
- Leftover toasted chickpeas can be saved for salads or snacking, but this dish is best enjoyed fresh.
