Chickpea Fried Eggs
Updated Aug. 21, 2025
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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!!
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!
I didn’t have Calabrian chili paste but I did have harissa! Turned out delicious. Being in the service industry and getting home late, these recipes that come together quick with staple ingredients are such a life saver🙏🏻
Delicious combination but found difficult to cook the eggs with the little oil left in the pan after frying the garbanzos. Adding oil made the plate too oily so I fried the garbanzo beans first moved then to the plate and then proceed to cook the eggs adding one more tb of oil. Easier