Chickpea Fried Eggs
Updated Aug. 21, 2025
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(15-ounce) can chickpeas, drained and rinsed
- 1tablespoon za'atar
- 1tablespoon Calabrian chile paste
- Kosher salt (such as Diamond Crystal)
- Extra-virgin olive oil
- 4large eggs
- Freshly ground black pepper
- Fresh dill and mint (optional), for serving
Nutritional analysis per serving (2 servings)
910 calories; 67 grams fat; 11 grams saturated fat; 0 grams trans fat; 43 grams monounsaturated fat; 10 grams polyunsaturated fat; 51 grams carbohydrates; 15 grams dietary fiber; 9 grams sugars; 28 grams protein; 915 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the chickpeas to a large bowl. Use a paper towel and mix around the chickpeas to remove any excess water. Mix in the za'atar, chile paste, and season with a liberal amount of salt to taste. Set aside.
- Step 2
Put a large pan over medium heat and add 2 tablespoons of olive oil. Add half the chickpeas to the pan and toast, stirring the chickpeas often so they don't pop. Cook the chickpeas for 2 to 3 minutes. Then shape them into two circles with small empty pockets in the center.
- Step 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 to the side. Baste the egg whites with this spicy oil for 30 to 60 seconds, until the egg whites are cooked through.
- Step 4
Remove these two eggs from the pan, scooping out any straggler chickpeas with them, then repeat with the remaining chickpeas and eggs.
- Step 5
Garnish with black pepper, dill and mint and eat immediately.
Private Notes
Comments
Made with chili crisp since that’s what I had available immediately and I was dying to try this recipe. Amazing!
Highly recommend putting chickpeas in a salad spinner to drain excess water. Helps with crispiness!
Added a side salad, heavy on fresh soft herbs for a lovely brunch for two. Thanks Justine!!
For the past year I’ve been eating a low carb diet and have been searching for alternatives to the sourdough pancakes I used to make on the weekends. This was delicious, more exciting than my weekday breakfasts and far healthier than pancakes. I thinly sliced a bit of cauliflower to add in with the chickpeas and removed everything from the pan before cooking the eggs to avoid frustration. (Who enjoys basting fried eggs with hot oil while rolling chickpeas around in a pan?) I also added feta on top. Very yum.
This might be insane, but I added a sprinkle of panko breadcrumbs to the top at the end of cooking the eggs.... did it on a whim and I'm glad I did. Gave it a bit of crunch and soaked up some of the oil in a nice way.
This is amazing. I've been having it for breakfast everyday! Today, I had some extra toasted panko breadcrumbs needing to be used up, so I topped the egg with that. Highly recommend!