Lebanese Chickpeas, Sourdough, Eggs.

This is my Lebanese chickpea, toasted sour dough and roasted vine tomato with eggs, its a brunch dish that has been an ever-present on my brunch menus for quite a few years, its a big seller, a big hitter.

This dish is a variation on the much loved Huevos Racheros which i have been cooking for most of my career, i have adapted it to incorpate Middle East spices and chickpeas which i find to be more subtle and suited to the European pallet, this recipe is slightly spicy, but the za’atar and cumin give this dish a lovely full deep flavour that works well with the chillis and egg.

its the perfect hangover fixer, or just a great way to start a day, and its packed with Protien & supringly healthy.

If you have any comments or questions, please don’t hesitate to leave them below.

Good luck!

Photography by Frank Verbruggen

Lebanese chickpeas, sourdough, eggs.

Print Recipe
Serves: 4 Cooking Time: 40 minutes


  • 2 Tins of chickpeas (drained)
  • 5 cloves of garlic
  • 6 Mini Vine tomato's on the Vine
  • 1 tbsp cumin
  • 2-3 tsp za’atar
  • 2 bay leaves
  • 1 tsp red chilli flakes
  • 1 tsp paprika
  • 2 large tbsp tomato paste
  • 1 large red bell pepper (Cut into medium dice and roasted for 10 mins in the oven)
  • 2 tsp olive oil
  • 900ml water
  • 2 Springs of corriander (For Garnish)
  • 1 Red & Green Chilli (sliced for garnish)
  • 2-4 tbsp chopped flat-leaf parsley (keeping some aside for garnish)
  • 8 large free range Eggs
  • 4 Large Slices of sourdough bread



Pre heat the oven to 200"C


For the Tomato's


lightly brush the tomatoes with olive oil and liberably season, place onto a baking tray.


For the Toast:


Lightly brush the bread on both sides with olive oil and rub with garlic and salt & place it onto the baking tray with the tomato's, set aside


For the Lebanese Chickpeas:


With a mortar & pestle, or food processor, crush the cumin and the garlic together until you have a very coarse paste.


Heat the oil in a saucepan.


Add the cumin and garlic paste and half the chillis, now lightly saute for 2 minutes, until it turns fragrant.


Stir in the tomato paste, red chilli flakes and paprika, continue stirring frequently two more minutes.


Then stir in the chickpeas. Now add the water, the za’atar, bay leaves, half the parsley and the roasted red pepper, give it a really good stir.


Bring to the boil, then gently simmer for a further 15 minutes, dont let the juice completlty disappear, and taste for seasoning.


A little tip from me: Crushing some of the chickpeas with the back of a spoon creates a wonderful purée and thickens the stew and gives it a great texture.


As the stew is simmering, place the Toast in the oven for 7-8 minutes, removing when browned and crispy.


Once the stew is ready switch off the heat and allow it to cool slightly, stirring occasionally.


Put a little olive oil a a large frying pan and start frying the eggs on a low heat keeping the yolks runny, you may need to do this in two batches.


Place the toast onto the plates, spoon the chickpeas onto the toast, then add the eggs as shown in the picture.


Garnish with parsley, Corriander and chopped chillis, drizzle with a little olive oil.


Equiptment: Frying pan, cooking pan, baking tray, spatula, greaseproof paper, 2 spoons, serrated knife, cooks knife, tin opener, measuring jug, plates,

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