Smoky Za'atar Egg & Chickpea Breakfast Skillet

This high-protein skillet fuses Middle Eastern za'atar spice with protein-packed eggs and chickpeas – ready in under 30 minutes. Perfect for busy mornings or weekend brunch. The smoked paprika chickpeas add a crispy texture contrast to creamy yolks and salty feta.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 tbsp olive oil
• 1 can (15oz) chickpeas, rinsed
• 2 tsp za'atar seasoning
• 1 tsp smoked paprika
• 8 oz baby bella mushrooms, sliced
• 3 cups fresh spinach
• 6 large eggs
• 1/3 cup crumbled feta cheese
• 1/2 lemon (juice + zest)
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in large cast iron/skillet over medium heat.
2. Add chickpeas, za'atar, and smoked paprika. Cook 6 mins until crispy, stirring occasionally.
3. Push chickpeas to edges, add mushrooms to center. Sauté 4-5 mins.
4. Stir in spinach until wilted (1-2 mins).
5. Create 6 wells in mixture with spoon. Crack eggs into wells.
6. Cover skillet. Cook 5-7 mins until whites set but yolks runny.
7. Remove from heat. Top with feta, lemon zest/juice, and parsley.
8. Serve directly from skillet with whole-grain toast.

Chef's Note

PRO TIP: Pat chickpeas SUPER dry before cooking for ultimate crispiness!

Make-Ahead Tips

Store cooled chickpeas/mushroom mix separately in fridge for 3 days. Reheat before adding eggs.

Substitutions

Swap feta for goat cheese or omit for dairy-free. Use kale instead of spinach.