Harissa Baked Eggs
Whip up this super simple and flavorful Harissa Baked Eggs Recipe! With fresh baby spinach, vibrant chickpeas, and bright tomatoes, this dish packs a hearty punch in almost no time at all, and in a single pan. This dish is perfect to eat for either breakfast or dinner!
Serves 2-4
Effort: Easy
Prep: 5 mins
Cook: 15 mins
Gluten free
Ingredients
3 tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp fresh thyme
1 can chickpeas, drained and rinsed
4 tsp rose harissa - Josh & sue
3 cups fresh baby spinach
1 can diced tomato
1/2 - 1 tsp chilli flakes
4 eggs
1 tsp sumac - Herbies
1/2 shaved parmesan
Instructions
Preheat oven to 220c/ 200c fan. Heat 2 tbsp olive oil in a high-sided, oven-proof skillet over medium heat. Add the garlic and thyme and cook until softened and aromatic, but not browned, around 2 minutes.
Add the chickpeas and harissa paste and cook for 2 minutes, or until warm and thoroughly coated, then add the spinach, diced tomatoes, and chilli flakes.
Bring mixture to a simmer and create 4 small wells in the top of the mixture then carefully crack an egg into each well.
Transfer skillet to oven and allow to cook for 5-6 minutes, or until the whites have set but the yolks are still runny.
Remove from oven and sprinkle the eggs with sumac, drizzle with remaining 1 tbsp of olive oil and top with shaved parmesan. Enjoy immediately.
Hints & tips
Eggs - Following these instructions the yolks are runny and the whites are soft. If you prefer your eggs cooked a little more, add an extra minute or two in the oven. Be careful not to over cook!
Extras - This dish is already so tasty on its own. However, if you want to add a little more protein, try crispy bacon, fried chorizo or sausages on the side.
Serving suggestion - Serve with warm crusty bread and any added extras you like. See above
Portion size - Serves 2-4. If making for 4 people add a little extra on the side. See above.
Storage - Store in the fridge for 3 days. Chickpea mixture is suitable for freezing (not the eggs).
