Chickpea Fried Eggs

Chickpea Fried Eggs are a flavorful, one-pan dish where seasoned, crispy chickpeas serve as the base for soft, runny fried eggs. Packed with protein and bold spices, this quick and healthy meal is ideal for breakfast, lunch, or dinner.

Why You’ll Love This Recipe

• High-protein, fiber-rich, and vegetarian
• Ready in under 15 minutes
• Great use of pantry staples like canned chickpeas
• Customizable with spices and toppings you love

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon za’atar or smoked paprika
• 1 tablespoon Calabrian chili paste or ¼ cup sundried tomato oil with chopped tomatoes
• Salt and pepper, to taste
• 4 eggs
• Fresh herbs (dill, cilantro, or mint), optional for garnish

Directions

1. In a bowl, mix chickpeas with za’atar or paprika, chili paste or tomato oil, and a pinch of salt.
2. Heat olive oil in a skillet over medium heat. Add the chickpeas and sauté for 2–3 minutes until they start to crisp.
3. Push the chickpeas into two or four small circles, depending on how many eggs you want to cook at once.
4. Crack eggs into the chickpea wells. Reduce heat to medium-low.
5. Spoon some of the hot oil over the egg whites to help them set, without overcooking the yolks. Cook until whites are set and yolks remain runny.
6. Serve immediately, garnished with herbs and extra chili oil if desired.

Servings and timing

• Servings: 2
• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes

Variations

• Add turmeric: For color and anti-inflammatory benefits
• Sundried tomato version: Use paprika with sundried tomatoes in oil
• Spicier: Add chili flakes or more chili paste
• Herby: Use a mix of fresh herbs like parsley, mint, or basil

storage/reheating

• Store extra chickpeas in the fridge for up to 3 days
• Reheat in a skillet and add freshly cracked eggs when serving
• Not suitable for freezing due to egg texture

FAQs

Can I use other beans?

Yes, black beans or white beans work well but may not crisp as nicely.

Are these eggs spicy?

They can be—adjust chili paste or flakes to your preference.

What’s the best pan to use?

A non-stick or well-seasoned cast iron skillet works best.

Can I make it ahead?

Make the chickpeas in advance and just fry fresh eggs before serving.

What should I serve this with?

Crusty bread, pita, or a green salad complement it well.

Can I use dried chickpeas?

If cooked and cooled first, yes—but canned is quicker and just as good.

Can I bake the eggs on top?

Yes, after crisping chickpeas, crack eggs on top and bake at 375°F until whites set.

Is it gluten-free?

Yes—just check your spice blends for hidden gluten.

Can I skip the herbs?

Yes, but they add a fresh contrast to the rich chickpeas and eggs.

What if I don’t have za’atar?

Use a mix of oregano, thyme, sesame seeds, and sumac if available.

Conclusion

Chickpea Fried Eggs are a simple, protein-rich meal bursting with bold, savory flavor. With pantry staples and a quick cook time, it’s a go-to recipe for when you need something satisfying, easy, and full of personality.

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