Chickpea Fried Eggs

Updated Aug. 21, 2025

Recipe Overview

A vibrant twist on classic fried eggs, this dish features crispy, spiced chickpeas cradling runny yolks, infused with zesty za'atar and Calabrian chile paste. Perfect for breakfast, brunch, or a quick, protein-packed meal—ideal for low-carb diets or anyone craving bold flavors.

Time Breakdown

• Total Time: 15 minutes

• Prep Time: 5 minutes

• Cook Time: 10 minutes

Ingredients

• 1 (15-ounce/425g) can chickpeas, drained and rinsed thoroughly

• 1 tablespoon za'atar (Middle Eastern spice blend: sesame seeds, dried thyme, oregano, and sumac)

• 1 tablespoon Calabrian chile paste (or substitute with chili crisp for a quicker, ready-to-use option)

• Kosher salt (e.g., Diamond Crystal) to taste

• Extra-virgin olive oil (2 tablespoons for cooking)

• 4 large eggs

• Freshly ground black pepper

• Fresh dill and mint, chopped (optional, for garnish)

Step-by-Step Preparation

Step 1: Dry and Season Chickpeas

Transfer drained chickpeas to a large bowl. Pat dry with paper towels (or use a salad spinner for efficient moisture removal—this ensures maximum crispiness). Add za'atar, Calabrian chile paste, and a generous pinch of kosher salt. Toss until evenly coated. Let sit for 2–3 minutes to allow flavors to meld.

Step 2: Toast and Shape Chickpea Patties

Heat a large non-stick skillet over medium heat. Add 2 tablespoons olive oil. Working in batches (or use two pans for even cooking), add half the spiced chickpeas. Toast for 2–3 minutes, stirring frequently with a spatula to prevent splitting/poping. After toasting, press chickpeas into two 4-inch circular patties, leaving 1-inch indentations in the center (these cradle the egg yolks).

Step 3: Fry Eggs in Chickpea Cradles

Crack 2 eggs into the indentations, positioning yolks toward the center. Tilt the pan to pool spicy oil on one side. Gently baste egg whites with hot oil for 30–60 seconds until set but yolks remain runny (adjust basting time for desired doneness).

Step 4: Cook the Second Batch

Using a spatula, transfer the first batch to a plate. Repeat Steps 2–3 with remaining chickpeas and eggs for the second pair of patties.

Step 5: Garnish and Serve

Sprinkle with freshly ground black pepper, chopped dill, and mint (if using). Serve immediately while chickpeas are crisp and eggs are warm.

Chef’s Tips (From User Feedback)

• Crispy Chickpeas: Use a salad spinner to drain chickpeas—removes excess water for optimal crunch.

• Spice Swaps: Substitute Calabrian chile paste with chili crisp, harissa, or red pepper flakes.

• Texture Boost: Top with panko breadcrumbs (added on a whim!) for extra crunch and oil absorption.

• Low-Carb Hack: Thinly slice cauliflower and sauté with chickpeas before cooking eggs; add feta for creaminess.

• Brunch Pairing: Serve with a side salad of fresh herbs and greens for a balanced meal for two.

Enjoy this protein-rich, flavorful twist on fried eggs—ideal for breakfast, brunch, or a satisfying weeknight dinner!