Chickpea Fried Eggs

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Chickpea Fried Eggs

Finished Chickpea Fried Eggs

It feels like we’ve been frying eggs in everything these days, but that doesn’t mean there isn’t room for one more! Enter scene: Chickpea Fried Eggs, with a hit of za’atar and Calabrian chili paste that makes it an absolute dream. Similar to frying eggs in cheese, the chickpeas help give the bottom of the egg a crispy, golden crust (see the last picture of this blog post if you don’t believe me), while still providing a powerhouse level of nutrition and protein. This is one of my all-time favorite quick vegetarian breakfasts, lunches, quick dinners or even a hearty snack. It’s salty and savory, crispy, filling and a great high-protein option for when you need something quick and easy.

You can opt to swap out the spices and oil as you like, but I love using the mix of za’atar and Calabrian chili paste. It adds a hit of red color to the chickpeas, and the za’atar is simultaneously nutty and herby in a way that keeps me coming back for more. Plus, the eggs only take minutes to make!

INGREDIENTS

  • 1 (15-ounce) can of chickpeas drained and rinsed
  • 1 tablespoon za’atar
  • 1 tablespoon Calabrian chili paste
  • Diamond Crystal kosher salt
  • Extra-virgin olive oil
  • 4 large eggs
  • Freshly ground black pepper
  • Fresh dill and mint optional, for serving

INSTRUCTIONS

  • Add the drained and rinsed chickpeas to a large bowl. Mix in the za’atar, chili paste, and season with a liberal amount of salt, about 1/4-1/2 teaspoon. Plus more to taste. Set aside.
  • 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 2-3 minutes. Then shape them into two circles with small empty pockets in the center.
  • 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 30-60 seconds, or until the egg whites are cooked through.
  • Remove these two eggs from the pan, scooping out any straggler chickpeas with them, then repeat with the remaining chickpeas and eggs.
  • Garnish with black pepper, dill and mint and eat immediately!

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