Hearty Eggs with Harissa Spiced Chickpeas
 
Prep time
Cook time
Total time
 
Wholesome and hearty harissa spiced chickpea recipe with eggs. An upgrade version of shakshuka.
Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 3
Ingredients
  • 15.5 oz can of chickpeas (1 ½ cups cooked)
  • 1 tablepoon olive oil
  • 1 cup onion, sliced
  • 2 garlic cloves, crushed
  • 4 tablespoon Saffron Roads Harissa Simmering Sauce
  • ½ teaspoon, salt or according to taste
  • 5 oz mixed greens (spinach, argula, spring greens, etc.)
  • 4-6 eggs
Instructions
  1. Rinse and drain the chickpeas.
  2. Heat olive oil in a saucepan; add onion, garlic and sauté over medium heat until caramelized. This should take about 6-8 minutes.
  3. Add the harissa sauce and stir through chickpeas, salt and two tablespoons of water. Simmer for about 6-8 minutes until thick.
  4. Add mixed greens and stir it through the mixture. Once the greens are a bit wilted, turn off the stove.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Spoon chickpea mixture into two shallow ovenproof dish or remekins.
  7. Make 2 or 3 indents in mixture with a spoon, and crack an egg into each.
  8. Bake until eggs are just set about 12-15 minutes.
  9. Serve hot with pita or crusty bread.
Notes
Alternatively, the eggs can also be cooked on stovetop instead of baking. Add additional ½ cup water to the chickpeas, crack the eggs and cook until eggs are done.
Try a variation of this with chard or kale.
Use other legumes such as white beans, kidney beans, etc.
Recipe by WithASpin at https://withaspin.com/2014/06/15/eggs-with-harissa-spiced-chickpeas/