5 oz mixed greens (spinach, argula, spring greens, etc.)
4-6 eggs
Instructions
Rinse and drain the chickpeas.
Heat olive oil in a saucepan; add onion, garlic and sauté over medium heat until caramelized. This should take about 6-8 minutes.
Add the harissa sauce and stir through chickpeas, salt and two tablespoons of water. Simmer for about 6-8 minutes until thick.
Add mixed greens and stir it through the mixture. Once the greens are a bit wilted, turn off the stove.
Preheat oven to 350 degrees Fahrenheit.
Spoon chickpea mixture into two shallow ovenproof dish or remekins.
Make 2 or 3 indents in mixture with a spoon, and crack an egg into each.
Bake until eggs are just set about 12-15 minutes.
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/