Hearty Eggs with Harissa Spiced Chickpeas and Mixed greens

This 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.
By Lail Hossain

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.

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Hearty Eggs with Harissa Spiced Chickpeas and Mixed greens

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• Author: Lail Hossain

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Description

This dish is quick and bursting with spicy, earthy flavors. It is great on its own for lunch or as a side to chicken or fish.

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Ingredients

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• 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
• 1/2 teaspoon, salt or according to taste
• 5 oz mixed greens (spinach, argula, spring greens, etc.)
• 4–6 eggs

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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.

• Category: Side