Can I prepare Chickpea Fried Eggs ahead of time for meal prep?

Yes, you can meal prep Chickpea Fried Eggs by cooking and storing the chickpeas separately in an airtight container in the refrigerator. When you’re ready to eat, quickly fry the pre-cooked chickpeas with fresh eggs. This method keeps the eggs tasting fresh and prevents them from becoming rubbery during reheating.

What can I use if I don’t have chickpeas for this recipe?

If you don’t have chickpeas on hand, white beans or black beans make good alternatives. They offer a similar texture and protein content, and they absorb seasonings well, which keeps the overall flavor balanced and satisfying.

How should I store leftover Chickpea Fried Eggs to keep them fresh?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, cook the eggs over easy so the yolk stays soft, which helps prevent a rubbery texture when reheated.

What seasoning options work well with Chickpea Fried Eggs?

Chickpea Fried Eggs pair well with a variety of seasonings. If you don’t have za’atar and Calabrian chili paste, try ground thyme and cumin as a substitute for za’atar, and paprika with chili flakes instead of Calabrian chili paste. You can also experiment with five-spice or smoked paprika for different flavor profiles.

Do I need to peel chickpeas before cooking them for this recipe?

Peeling chickpeas is optional. You can gently rub the chickpeas with a paper towel during drying to remove some skins if you prefer a smoother texture. However, leaving the skins on works perfectly fine and saves preparation time.

Chickpea Fried Eggs With Smoky Spices And Garlic Greens

Ingredients

Scale

1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
1 tablespoon za’atar
1 tablespoon Calabrian chili paste (optional)
1/4 to 1/2 teaspoon Diamond Crystal kosher salt, plus more as needed
3 tablespoons extra-virgin olive oil, divided
4 large eggs
Freshly ground black pepper, to taste
Fresh herbs such as dill, mint, or cilantro, optional for garnish
Optional add-ins: 1/4 cup chopped sundried tomatoes, smoked paprika, garlic, spinach, onion, cumin seeds, canned tomatoes, vegetable broth

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Instructions

1. Drain, rinse, and thoroughly dry the chickpeas. Place them in a large bowl and mix with za’atar, Calabrian chili paste, and salt. Adjust seasoning to taste.
2. Heat a large nonstick skillet over medium heat and add 2 tablespoons of olive oil.
3. Add half of the chickpeas to the pan and toast for 2-7 minutes, stirring often, until slightly crispy and golden. Shape chickpeas into two circles with small hollows to hold eggs.
4. Crack two eggs into the hollows. Tilt the pan to collect the oil and baste the egg whites gently for 30-60 seconds, or cook over low heat for 3-5 minutes to desired doneness.
5. Remove the eggs and chickpeas from the pan and repeat with remaining chickpeas and eggs.
6. Season with pepper and additional salt if needed. Garnish with fresh herbs and serve.

Last Step:

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Notes

🔥 Ensure the pan is hot and use sufficient oil for crispy chickpea and egg edges.
🧽 Rub chickpeas with a paper towel before cooking to remove skins for extra crispiness.
🍅 Add sundried tomatoes for extra depth of flavor within the chickpea mix.

Author: Brandi Oshea
Prep Time: 5-10 minutes
Resting Time: N/A
Cook Time: 10 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: Middle Eastern
Diet: Vegetarian

Nutrition

Serving Size: 1/2 of recipe
Calories: 350-420
Sugar: 6 g
Sodium: 520 mg
Fat: 17 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 7-12 g
Protein: 20 g
Cholesterol: 186 mg