Smoky Chickpeas on Grilled Toast with Poached Eggs & Zahtar

  • prep time10 min
  • total time 60 min
  • serves 2

Fall hard for this fancy reinterpretation of your standard beans-on-toast; even the biggest skeptic of this humble dish is going to want to tuck into its warmth and smokiness with wild abandon.

Tip: You can save time by preparing the stewed chickpeas beforehand.

Courtesy of Bonnie Mo. Recipe inspiration from Yotam Ottolenghi's "Plenty More" cookbook.

248 Ratings
Directions for: Smoky Chickpeas on Grilled Toast with Poached Eggs & Zahtar


Toast and Eggs

4 slices bread, brushed with olive oil and toasted on both sides

salt and freshly ground black pepper, to taste

4 poached eggs

2 tsp zahtar

Stewed Chickpeas

Stewed Chickpeas

1 can chickpeas, drained and rinsed

1 Tbsp olive oil

1 onion, coarsely chopped

3 cloves garlic, crushed

1 ½ tsp tomato paste

¼ tsp cayenne pepper

¼ tsp smoked paprika

2 red bell peppers, cut into 1/4-inch dice

1 large tomato, peeled and coarsely chopped

½ tsp sugar


Toast and Eggs

1. Place a piece of warm toast on each plate and spoon the chickpeas on top.

2. Arrange a poached egg on top, followed by a sprinkle of zahtar and a drizzle of olive oil.

Stewed Chickpeas

1. In a large saucepan, heat oil, and add onion and red peppers and cook until soft, about 8 minutes. Add garlic and cook for 1 minute. Add tomato paste, cayenne, paprika, salt and black pepper to taste and stir to combine. Add mixture to a food processor and mix to make a paste.

2. Over medium heat, return paste to the saucepan and cook for 5 minutes, stirring occasionally, before adding the tomato, sugar, chickpeas and (a scant) 1 cup water.

3. Bring to a low simmer, cover the pan and cook over low heat for 20-25 minutes, stirring occasionally and adding more water when needed to maintain a sauce-like consistency. Remove the lid and cook for 15 more minutes.

See more: Breakfast, Brunch, Eggs/Dairy, Middle Eastern, Vegetables

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