This egg dish with harissa spiced chickpeas is quick, easy, and full of bursting flavors. It is great on its own for a fast lunch or a perfect side to chicken or fish at dinner. A bit spicy, a little earthy with a hint of rustic tasting harissa, this is a beautifully balanced dish. If you don’t want to add the eggs, just enjoy the chickpea as warm salad with crusty bread.
How to Make Harissa-Baked Chickpeas with Aubergine and Eggs
The oven is heated to 400°F (200°C).
The chickpeas are spread on a baking sheet, tossed with 1 tablespoon olive oil and a pinch of salt, and roasted for 20 minutes, until dry on the outside and lightly browned. They are set aside. 
While the chickpeas roast, the remaining olive oil is heated in a wide saucepan over medium heat. Onion and garlic are added and cooked until softened and lightly colored, about 6–8 minutes.
The aubergine is added next and cooked until it begins to collapse and take on color, followed by the red pepper and fresh chili. The vegetables are cooked together for another 6–8 minutes, stirring occasionally.
Tomato paste, cumin, coriander, paprika, caraway, and chili flakes are stirred into the pan and cooked briefly to open up the spices. Water is added and stirred through, forming a loose sauce. The mixture simmers for 5–6 minutes, until cohesive but not thick.
The roasted chickpeas are folded into the sauce, followed by the mixed greens. Once the greens wilt, the pan is removed from the heat.
The oven temperature is reduced to 350°F (177°C). The chickpea mixture is divided between shallow ovenproof dishes. Wells are made in the surface, and eggs are cracked into each.
The dishes are baked for 12–15 minutes, until the whites are set and the yolks still have some movement. Timing depends on dish depth and egg size.
The dish is served hot, directly from the baking dish, with pita or sturdy bread.
Harissa-Baked Chickpeas with Aubergine, Peppers, and Eggs
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Spicy chickpeas and wilted greens make a flavorful base for perfectly baked eggs. A quick and satisfying meal or side.
Ingredients
- 15.5 oz (439 g) can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 cup (150 g) sliced onion
- 2 cloves garlic, crushed
- 1 small aubergine, cut into 1-inch pieces
- 1 red bell pepper, sliced
- 1 fresh red chili, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground caraway (optional)
- 1/2 teaspoon chili flakes
- 1/3 cup (80 ml) water
- 1/2 teaspoon salt
- 5 oz (142 g) mixed greens
- 4-6 eggs
Instructions
- Heat oven to 400°F (200°C). Rinse and dry the chickpeas, then spread on a baking sheet, toss with 1 tablespoon olive oil and a pinch of salt, and roast for 20 minutes until lightly browned and dry on the outside.
- While the chickpeas roast, heat remaining olive oil in a wide saucepan over medium heat. Add onion and garlic and cook until softened and lightly colored, 6–8 minutes.
- Add aubergine and cook until it begins to soften and take on color, about 5 minutes. Add red pepper and fresh chili and cook for another 4–5 minutes.
- Stir in tomato paste, cumin, coriander, smoked paprika, caraway (if using), and chili flakes. Cook briefly until fragrant.
- Add water, stir well, and simmer for 5–6 minutes until a loose sauce forms.
- Fold roasted chickpeas into the sauce, add salt, then stir in mixed greens until wilted.
- Reduce oven temperature to 350°F (177°C). Spoon chickpea mixture into two shallow ovenproof dishes.
- Make 2–3 wells in each dish and crack eggs into them.
- Bake for 12–15 minutes, until egg whites are set but yolks still have some movement.
- Serve hot with pita or sturdy bread.
Notes
- Toasting the chickpeas first helps them hold their shape during simmering and baking.
- Cut aubergine into small, even pieces so it cooks at the same rate as the peppers.
- Adjust heat by increasing or decreasing the fresh chili rather than extending cooking time.
- The chickpea and vegetable base can be made a day ahead; reheat gently before adding eggs.
- Remove the dish from the oven slightly early, as the eggs continue to cook from residual heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 10
- Protein: 15
- Cholesterol: 200
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Frequently Asked Questions
Can I substitute the aubergine with another vegetable?
Yes, you can use zucchini or bell peppers instead of aubergine for a different flavor and texture.
What type of harissa should I use for this recipe?
You can use either a store-bought harissa paste or make your own; just ensure it’s a spicy variety to complement the chickpeas.
How do I know when the chickpeas are properly roasted?
The chickpeas should be dry on the outside and lightly browned after about 20 minutes in the oven.
Made this for lunch today for myself and my wife. We both loved it. Hearty, healthy and tons and tons of flavor. We added some leftover smoked ham to it, but I don’t think it was necessary. Either way, delicious.
Glad to hear you liked it Frank!
Perfect brunch dish, and so pretty. Love the spices!