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.
Ingredients
Scale
- 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
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.
- Category: Side