Chickpea Fried Eggs with Za’atar and Chile Paste Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
