Directions
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Begin by adding the drained and rinsed chickpeas to a large bowl. To ensure the chickpeas are dry and ready for seasoning, take a paper towel and gently mix around the chickpeas. This step is crucial as it removes any excess water and enhances the vibrant flavors later.
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Next, incorporate the za’atar and Calabrian chile paste into the bowl of chickpeas. Add a generous pinch of kosher salt to taste. Set this mixture aside to allow the flavors to meld. The earthy aroma of za’atar combined with the spicy tickle of chile paste will start to create a tremendous base for your dish.
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Place a large pan over medium heat and pour in 2 tablespoons of the extra-virgin olive oil. Once heated, add half of your seasoned chickpeas to the pan. Toast the chickpeas, stirring frequently. This will prevent them from popping and create a beautiful golden color. Cook for about 2 to 3 minutes.
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As you toast, use the spatula to shape the chickpeas into two small circles, leaving empty pockets in the middle. This is where the tremendous magic happens when you add the eggs.
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Carefully crack two eggs directly into the center of each chickpea circle. Aim for the yolks to land right in the middle. At this point, tilt the pan slightly to the side, allowing the spicy olive oil to pool. Use this oil to baste the egg whites with a spoon for 30 to 60 seconds, or until the egg whites become beautifully cooked through and set.
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Once this is done, remove the two eggs from the pan, scooping up any stray chickpeas along with them. Repeat the process with the remaining olive oil, chickpeas, and eggs until all are prepared.
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To elevate this dish further, garnish it with freshly cracked black pepper. A sprinkle of fresh dill and mint is an optional yet delightful addition that brings brightness and a herbaceous note to the dish.
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Serve your chickpea fried eggs immediately, because nothing beats the experience of enjoying this dish piping hot straight from the pan.
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