How do I meal prep Chickpea Fried Eggs to keep them fresh?

You can meal prep Chickpea Fried Eggs by cooking the chickpeas ahead of time and storing them in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat the chickpeas in a pan and add freshly fried eggs on top for the best texture and flavor. Cooking the eggs fresh prevents them from becoming rubbery or overcooked during reheating.

Can I use other types of beans instead of chickpeas in this recipe?

Yes, you can substitute chickpeas with other beans like white beans or black beans. These alternatives maintain a similar creamy texture and provide good protein content. Keep in mind that the flavor profile may change slightly, so adjust your seasonings accordingly to complement the bean variety you choose.

What seasonings work well with Chickpea Fried Eggs if I don’t have za’atar or Calabrian chili paste?

If you don’t have za’atar, try using a mix of ground thyme and cumin for a warm, herbal flavor. For Calabrian chili paste, paprika combined with chili flakes makes a great substitute to add mild heat and smokiness. Chickpeas and eggs pair nicely with a variety of spices, so feel free to experiment with what you have on hand.

Should I remove the skins from chickpeas before cooking for this recipe?

Peeling chickpeas is optional. Some people prefer to gently rub chickpeas with a paper towel to loosen and remove some skins for a smoother texture. However, leaving the skins on works fine and reduces prep time. Choose the method that suits your texture preference and time constraints.

How do I store leftover Chickpea Fried Eggs safely?

Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep chickpeas and eggs separate if possible. When reheating, warm the chickpeas first and then cook the eggs fresh or reheat gently to prevent the yolk from becoming rubbery. Avoid freezing as it can affect texture.

Chickpea Fried Eggs Recipe With Garlic Greens And Smoky Flavor

Ingredients

Scale

1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon za’atar
1 tablespoon Calabrian chili paste
1/4 to 1/2 teaspoon Diamond kosher salt
2 to 3 tablespoons extra-virgin olive oil
4 large eggs
Freshly ground black pepper, to taste
Fresh herbs (such as dill, mint, or cilantro) optional for garnish
Optional: 1/4 cup chopped sundried tomatoes, cheese slices, avocado

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Instructions

1. In a large bowl, mix drained chickpeas with za’atar, Calabrian chili paste, and salt. Include sundried tomatoes and a splash of their oil if using.
2. Heat a large nonstick skillet over medium heat and add 2 to 3 tablespoons of olive oil.
3. Add half the chickpeas to the pan and toast, stirring frequently for 2-3 minutes until golden and slightly crispy. Shape into two circles, leaving small wells in the center for eggs.
4. Crack two eggs into the wells of the chickpea circles. Tilt the pan to gather hot oil at one side and baste the egg whites for 30-60 seconds until cooked through, with yolks remaining runny.
5. Remove from heat, season with black pepper, and garnish with fresh herbs if desired. Repeat for remaining chickpeas and eggs.
6. Serve immediately to maintain the best texture and flavor.

Last Step:

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Notes

☄️ Ensure the pan is hot enough before adding chickpeas for a crispy crust.
🥄 Removing some chickpea skins can increase crispiness.
❄️ Chickpeas can be seasoned and stored in the fridge for meal prep; cook eggs fresh before serving.

Author: Brandi Oshea
Prep Time: 5-10 minutes
None: 0 minutes
Cook Time: 10 minutes
Category: Breakfast, Lunch, Dinner
Method: Frying
Cuisine: Fusion
Diet: Vegetarian

Nutrition

Serving Size: 1 egg and chickpeas
Calories: 350
Sugar: 4g
Sodium: 700mg
Fat: 20g
Saturated Fat: 3.5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 15g
Cholesterol: 186mg