All RecipesHarissa Chickpea & Egg Skillet
Spiced chickpeas simmered in smoky harissa tomato sauce with three runny eggs, crumbled feta, and crusty bread — a 33g protein North African breakfast skillet.
What's Inside
Ingredients
- smoky harissa chickpeas in tomato sauce
- three runny poached eggs
- crumbled feta cheese
+ 3 more ingredients
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- wilted baby spinach
- crusty bread for dipping
- fresh parsley
Shopping List
- large eggs3
- canned chickpeas (drained)150g
- harissa paste1.5 tbsp
- canned crushed tomatoes150g
- feta cheese25g
- baby spinach30g
- garlic clove1
- cumin1/2 tsp
- olive oil1 tsp
- crusty bread1 slice
- fresh parsleysmall handful
How to Make It
6 stepsHeat 1 tsp olive oil in a medium skillet over medium heat. Sauté 1 minced garlic clove for 30 seconds until fragrant.
Add 1.5 tbsp harissa paste and 1/2 tsp cumin, stir for 30 seconds. Pour in 150g crushed tomatoes and stir to combine.
Add 150g drained chickpeas and simmer for 5 minutes until the sauce thickens slightly. Stir in 30g baby spinach until wilted.
Make 3 wells in the sauce with a spoon. Crack one egg into each well. Cover the skillet and cook for 4-5 minutes until the whites are set but yolks are still runny.
Crumble 25g feta over the top and scatter with chopped fresh parsley.
Serve straight from the skillet with a slice of toasted crusty bread for dipping.
Ready to plate!
Total time: 5 min prep + 15 min cook
