Chickpea Fried Eggs

By Justine Doiron

Updated January 15, 2026

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(256)
Comments
Read comments

For weekday meals, well-seasoned chickpeas are a wonderful thing. They can sometimes wind up a bit dry when pan-fried, but an easy fix is cracking an egg on top. Plus, it’s an excellent way to take advantage of all those crispy chickpea edges. What you’re left with is a zippy, quick high-protein meal that can partner with rice, grain bowls or a big swipe of Greek yogurt. Watch Justine Doiron make this dish in this video.

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Ingredients

Yield:2 servings

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1 tablespoon za'atar

  • 1 tablespoon Calabrian chile paste

  • Kosher salt (such as Diamond Crystal)

  • 4 tablespoons extra-virgin olive oil

  • 4 large eggs

  • Freshly ground black pepper

  • Fresh dill and mint (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

51 grams carbs; 372 milligrams cholesterol; 693 calories; 25 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 43 grams fat; 15 grams fiber; 860 milligrams sodium; 28 grams protein; 9 grams sugar

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

  1. 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.

  2. Step 2

    Put a large pan over medium heat and add 2 tablespoons of the 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.

  3. 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.

  4. Step 4

    Remove these two eggs from the pan, scooping out any straggler chickpeas with them, then repeat with the remaining olive oil, chickpeas and eggs.

  5. Step 5

    Garnish with black pepper, dill and mint and eat immediately.

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Ratings

5 out of 5
256 user ratings
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Comments

lee k

Made with chili crisp since that’s what I had available immediately and I was dying to try this recipe. Amazing!

Liat

Highly recommend putting chickpeas in a salad spinner to drain excess water. Helps with crispiness!

Wendy

Added a side salad, heavy on fresh soft herbs for a lovely brunch for two. Thanks Justine!!

Gail Wiley

The Melissa Clark recipe “Crispy Spiced Chickpeas with Peppers and Tomatoes” has an excellent spice combination to use for the chickpeas. Cumin, coriander, turmeric and cayenne. Would be great with the eggs, I think.

Gail Wiley

Try the seasonings from “Crispy Chickpeas and Roasted Peppers” for the chickpeas! Melissa Clark recipe I think. Those chickpeas are so good. I can hardly leave them alone to finish the recipe. They would be great with the eggs in this recipe!

mhilliard

Delicious, and served over lettuce and topped with crumbled goat cheese and avocado. Fast, easy; will make again.

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