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Top-down view of two bowls of chickpea fried eggs with runny yolks, crumbled feta, rosemary, and chili oil drizzle, styled with toast, coffee, butter, and fresh cherry tomatoes on a marble background.

Chickpea Fried Eggs

Crispy Chickpeas and Fried Eggs combine golden pan-crisped chickpeas with rich fried eggs in a quick one-skillet meal that works for breakfast, lunch, or dinner. Serve it with toast, pita, or yogurt for an easy and satisfying meal made with simple pantry ingredients.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American, Mediterranean-Inspired
Servings: 2
Author: Shilpa

Equipment

Ingredients

For the Crispy Chickpeas:

For the Fried Eggs:

Garnish:

  • ¼ cup feta cheese crumbled
  • Fresh rosemary leaves

Instructions

  • Pat the chickpeas dry with a clean dish towel or paper towel. In a large bowl, toss them with olive oil, rosemary, garlic, dried oregano, salt, and pepper.
  • Heat a large non-stick skillet pan over medium heat. Add the chickpeas to the pan and spread them out in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are golden brown and crispy.
  • Once the chickpeas are crispy, use a spoon to create 4 small wells in the center of the pan, pushing some chickpeas aside. There should be enough space for each egg.
  • Add a bit of oil to each well. Carefully crack an egg into each well. Season the eggs with a little more salt and pepper if desired.
  • Reduce the heat to medium-low and cook the eggs to your desired doneness. For runny yolks, cook for 3-4 minutes or until the whites are set but the yolks are still runny. For firmer yolks, cook for an additional minute or two.
  • Using a spatula, carefully transfer the eggs and crispy chickpeas to plates. Top with crumbled feta and garnish with fresh rosemary.

Notes

  • Patting the chickpeas very dry is the key to getting crisp edges instead of soft steamed chickpeas.
  • Let the chickpeas sit undisturbed for a minute or two at a time while cooking so they develop better color and texture.
  • If your skillet runs hot, reduce the heat slightly before adding the eggs so the bottoms do not overcook before the whites set.
  • Crumbled feta adds a salty finish, but a spoonful of Greek yogurt or labneh also works beautifully here.
  • Fresh rosemary gives the skillet a deeper savory flavor, but parsley or dill can also be used.
  • This recipe is best served immediately while the eggs are warm and the chickpeas are still crisp.

Nutrition

Calories: 552kcal | Carbohydrates: 19g | Protein: 21g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.04g | Cholesterol: 389mg | Sodium: 699mg | Potassium: 340mg | Fiber: 6g | Sugar: 0.4g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 4mg
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