Chickpea Fried Eggs with Za’atar and Chile Paste Recipe

Introduction

Chickpea Fried Eggs offer a delightful twist on a classic breakfast favorite. By toasting spiced chickpeas and frying eggs right on top, this dish combines crispy, savory flavors with a hint of heat for a satisfying meal any time of day.

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 tablespoon za’atar
• 1 tablespoon Calabrian chile paste
• Kosher salt (such as Diamond Crystal), to taste
• 4 tablespoons extra-virgin olive oil
• 4 large eggs
• Freshly ground black pepper, to taste
• Fresh dill and mint (optional), for serving

Instructions

1. Step 1: Place the drained chickpeas in a large bowl. Use a paper towel to pat and mix the chickpeas, removing any excess moisture. Stir in the za’atar, Calabrian chile paste, and season generously with kosher salt. Set the mixture aside.
2. Step 2: Heat a large pan over medium heat and add 2 tablespoons of olive oil. Add half of the chickpeas to the pan and toast them, stirring frequently to prevent popping. Cook for 2 to 3 minutes.
3. Step 3: Shape the toasted chickpeas into two circles in the pan, leaving small empty spaces in the centers.
4. Step 4: Carefully crack two eggs into the centers of the chickpea circles. Tilt the pan slightly to pool any spicy oil to one side. Use a spoon to baste the egg whites with this oil for 30 to 60 seconds until they are cooked through but yolks remain runny.
5. Step 5: Remove the eggs from the pan, scooping up any chickpeas that come along. Repeat the process with the remaining olive oil, chickpeas, and eggs.
6. Step 6: Sprinkle with freshly ground black pepper and garnish with fresh dill and mint if desired. Serve immediately while warm.

Tips & Variations

• For a milder spice level, substitute Calabrian chile paste with harissa or omit it altogether.
• Add a squeeze of fresh lemon juice before serving to brighten the flavors.
• Try using fresh herbs like parsley or cilantro in place of dill and mint for different flavor profiles.
• Serve with warm pita bread or crusty toast to scoop up the chickpeas and eggs.

Storage

Chickpea Fried Eggs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat to avoid overcooking the eggs or use a microwave in short intervals. For best texture, avoid reheating more than once.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas fully before using them in this recipe. Canned chickpeas save time and offer convenience without sacrificing flavor.

How do I know when the eggs are perfectly cooked?

Baste the egg whites until they are set but the yolks remain runny for the classic texture. If you prefer firmer yolks, continue cooking for an additional minute or two while monitoring closely to avoid drying out.

Chickpea Fried Eggs with Za’atar and Chile Paste Recipe

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Chickpea Fried Eggs is a vibrant and flavorful breakfast or brunch dish combining the earthy nuttiness of za’atar-spiced chickpeas with perfectly fried eggs basted in spicy Calabrian chile oil. This recipe offers a delicious twist on traditional fried eggs by introducing crisp, toasted chickpeas for texture and bold Mediterranean-inspired flavors.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mediterranean

Ingredients

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Chickpeas and Seasoning

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 tablespoon za’atar
• 1 tablespoon Calabrian chile paste
• Kosher salt (such as Diamond Crystal), to taste

Cooking and Garnish

• 4 tablespoons extra-virgin olive oil
• 4 large eggs
• Freshly ground black pepper, to taste
• Fresh dill and mint (optional), for serving

Instructions

1. Prepare the Chickpeas: Add the drained and rinsed chickpeas to a large bowl. Use a paper towel to gently mix and pat the chickpeas to remove any excess water. Stir in the za’atar, Calabrian chile paste, and season generously with kosher salt to taste. Set aside to marinate briefly.
2. Toast Chickpeas in Pan: Heat a large pan over medium heat and add 2 tablespoons of extra-virgin olive oil. Add half of the seasoned chickpeas to the pan. Stir frequently to toast them evenly and prevent popping. Cook for 2 to 3 minutes until fragrant and lightly crisp, then shape the chickpeas into two circles in the pan, leaving small empty pockets in the center for the eggs.
3. Fry Eggs on Chickpeas: Crack two eggs carefully into the center of each chickpea circle, aiming the yolks into the empty pockets. Tilt the pan slightly so the spicy oil pools on one side, then baste the egg whites with this oil gently for 30 to 60 seconds to cook them through while keeping the yolks runny.
4. Repeat with Remaining Ingredients: Remove the cooked eggs along with the chickpeas pooled around them using a spatula. Add the remaining 2 tablespoons of olive oil to the pan and repeat the toasting and shaping process with the rest of the chickpeas and eggs.
5. Garnish and Serve: Sprinkle freshly ground black pepper over the fried eggs and chickpeas. Garnish with fresh dill and mint if desired. Serve immediately while hot for the best flavor and texture.

Notes

• Using a paper towel to dry the chickpeas before seasoning helps achieve better toasting and prevents steaming.
• Basting the egg whites with spicy oil adds flavor and ensures even cooking without overcooking the yolks.
• Za’atar can be substituted with other spice blends like dukkah or sumac for variations.
• Serve with crusty bread or a fresh salad to complement the dish.

Keywords: chickpea fried eggs, za’atar eggs, Calabrian chile, Mediterranean breakfast, spiced chickpeas, fried eggs recipe