Serves 4
15 min
Harissa Chickpeas With Fried Eggs
Recipe GLPR0038599b836d8c
A vibrant and satisfying one-pan dish featuring spiced chickpeas topped with crispy fried eggs and fresh arugula. Harissa paste brings bold heat and depth to the base, while runny yolks create a luxurious sauce when broken. Served alongside toasted whole wheat pitas and fresh cilantro for a balanced, protein-rich meal.
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Ingredients
2 tablespoons Extra-virgin olive oil
1 Shallot, thinly sliced
1 tablespoon Harissa paste
½ cup Vegetable or chicken stock, low-sodium
2 cans (15-ounce each) Canned chickpeas, drained and rinsed
to taste Kosher salt
to taste Freshly ground black pepper
1 tablespoon Fresh lemon juice
4 Large eggs
1 cup Baby arugula
4 Whole wheat pitas, toasted
½ cup Fresh cilantro leaves and sprigs
Directions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced shallot and cook for 2–3 minutes, stirring occasionally, until softened and beginning to caramelize.
Stir in the harissa paste and cook for 30 seconds until fragrant, then pour in the vegetable or chicken stock. Bring the mixture to a gentle simmer.
Add the drained and rinsed chickpeas to the skillet and stir to combine. Simmer for 3–4 minutes, allowing the flavors to meld. Season to taste with kosher salt and black pepper.
Remove the skillet from heat and stir in the fresh lemon juice. Taste and adjust seasonings as needed.
Push the chickpea mixture to the sides of the skillet and add the remaining 1 tablespoon of olive oil to the center. Crack the eggs directly into the oil and return the skillet to medium heat.
Fry the eggs until the whites are set and opaque and the yolks reach an internal temperature of 165°F (about 4–5 minutes for sunny-side-up, or longer if you prefer more cooked yolks).
Top the chickpea and egg mixture with fresh baby arugula and cilantro leaves. Serve immediately with warm toasted whole wheat pitas on the side.
