Step 1

Add the drained and rinsed chickpeas to a large bowl. Mix in the za'atar, chili paste, and season with a liberal amount of salt, about 1/4-1/2 teaspoon. Plus more to taste. Set aside.

Step 2

Put a large pan over medium heat and add 2 tablespoons of olive oil.

Step 3

Add half the chickpeas to the pan and toast, stirring the chickpeas often so they don't pop. Cook the chickpeas for 2-3 minutes. Then shape them into two circles with small empty pockets in the center.

Step 4

Crack two eggs into the pan, aiming the yolk for the center of the chickpea circles.

Step 5

Tilt the pan to the side, letting any spicy oil pool to the side. Baste the egg whites with this spicy oil for 30-60 seconds, or until the egg whites are cooked through.

Step 6

Remove these two eggs from the pan, scooping out any straggler chickpeas with them, then repeat with the remaining chickpeas and eggs.

Step 7

Garnish with black pepper, dill and mint and eat immediately!