Harissa Chickpeas With Fried Eggs
If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Harissa Chickpeas With Fried Eggs might be a recipe you should try. For $1.72 per serving, you get a main course that serves 4. One serving contains 473 calories, 22g of protein, and 17g of fat. This recipe from Serious Eats has 8 fans. If you have harissa, canned chickpeas, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 15 minutes. Overall, this recipe earns a good spoonacular score of 72%. Harissa-Spiced Chickpeas with Poached Eggs, Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs, and Olive Oil Fried Eggs with Mozzarellan and Harissa are very similar to this recipe.
Servings: 4
Ingredients:
1 cup baby arugula, plus more for garnish
2 (15-ounce) cans chickpeas, drained and rinsed
½ cup cilantro leaves and tender sprigs, for garnish
4 large eggs
1 tablespoon harissa
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice from 1 lemon
2 tablespoons extra-virgin olive oil, divided
1 shallot, thinly sliced
½ cup homemade chicken or vegetable stock or store-bought low-sodium chicken or vegetable broth
4 whole wheat pitas, toasted
Equipment:
dutch oven
sauce pan
wooden spoon
Cooking instruction summary:
Procedures 1 Heat 1 tablespoon oil over medium heat in an enameled cast iron Dutch oven or large non-stick saucepan until shimmering. Add shallots and cook until softened, about 2 minutes. Add harissa and stir to combine. Add stock and chickpeas, scraping up any browned bits with a wooden spoon, and bring to a simmer. Cook until the liquid reduces slightly, about 4 minutes. Season with salt and pepper. Scrape chickpeas into a serving dish and stir in lemon juice. 2 Wipe out the saucepan, add another tablespoon oil and heat over medium heat until shimmering. Add eggs, cover, and cook until the whites are set and the yolks are still runny, about 1 minute. 3 Stir arugula into the chickpeas. Arrange pitas on plates, top with chickpeas and fried eggs, garnish with cilantro and extra arugula leaves, and serve immediately.
Step by step:
1. 1
2. Heat 1 tablespoon oil over medium heat in an enameled cast iron Dutch oven or large non-stick saucepan until shimmering.
3. Add shallots and cook until softened, about 2 minutes.
4. Add harissa and stir to combine.
5. Add stock and chickpeas, scraping up any browned bits with a wooden spoon, and bring to a simmer. Cook until the liquid reduces slightly, about 4 minutes. Season with salt and pepper. Scrape chickpeas into a serving dish and stir in lemon juice.
6. 2
7. Wipe out the saucepan, add another tablespoon oil and heat over medium heat until shimmering.
8. Add eggs, cover, and cook until the whites are set and the yolks are still runny, about 1 minute.
9. 3
10. Stir arugula into the chickpeas. Arrange pitas on plates, top with chickpeas and fried eggs, garnish with cilantro and extra arugula leaves, and serve immediately.
Nutrition Information:
covered percent of daily need
