Get ready to crack some Eggland’s Best eggs to 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. Harissa paste and red pepper flakes provide an exotic kick of spice to these baked eggs with tomatoes, for a dish that propels you right to the Mediterranean; ready to eat for either breakfast or dinner!
Bring on Breakfast
My love of breakfast is well known in this space. From classic migas to my ultra-fun maple bacon English muffin breakfast burger, it’s clear my motto is: put an egg on it!
Today we’re elevating eggs to a new level by taking the classic dish, shakshuka, and reimagining it by adding chickpeas, spinach, and fragrant Mediterranean spices.
If you’re anything like me, you won’t be content to keep these baked eggs with spinach confined to breakfast alone, as its heartiness is perfect for any meal, and its flavors are hard to deny!
What’s In This Baked Eggs Recipe?
Layers of flavor encompass this one-skillet dish, but thankfully, there isn’t anything difficult happening here.
- olive oil, garlic, and thyme create an aromatic base
- chickpeas coated in harissa paste builds spiciness
- baby spinach adds body, and tomatoes balance the bitterness
- red pepper flakes kick up the heat index
- Eggland’s Best eggs absorb the dense flavors for a savory experience
- sumac finishes the dish with a tang of lemony goodness
So, there is a lot going on in this singular dish. It only takes about 15 minutes to build this amazing flavor profile, however!
How To Make These Harissa Eggs
I know I mentioned this is a one-skillet dish, hallelujah, amiright?!
But in all honesty, you don’t have to put this in the oven to bake if you don’t want to. Kind of amazing, really.
When I’m not in the mood to fire up the oven, I simply pop a lid over the skillet for a few minutes so the Eggland’s Best egg whites can set before the yolks get hard. As much as I love an over-hard egg, this dish is not the time to be without runny yolk!
- start by cooking the garlic and thyme in olive oil to release their aromatics
- saute chickpeas in harissa and a pinch of salt until warm and coated
- stir in spinach, tomatoes, and red pepper flakes and cook until simmering
- add the eggs and bake until whites are set
- sprinkle with sumac and a drizzle of olive oil
- devour
If this isn’t the best baked eggs recipe around, I dunno what is.
Harissa Baked Eggs Recipe with Chickpeas, Spinach, and Sumac
Bold Mediterranean flavors turn a simple shakshuka into something new and exciting when you whip up this harissa baked eggs recipe! With rich aromatics, savory chickpeas, spicy harissa and pepper flakes, and indulgent Eggland’s Best eggs, this dish packs enormous flavor in mere minutes in a single skillet! Whether you enjoy these baked eggs with tomatoes for breakfast or dinner, this is a meal that will please the palate and quickly become a regular staple in your meal planning schedule.
If you like this recipe, please give it a 5-star rating.
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Harissa Baked Eggs Recipe with Chickpeas, Spinach, and Sumac
Ingredients
- 3 tablespoons olive oil divided
- 4 cloves garlic minced
- 1 ½ teaspoon fresh thyme
- 1 16 oz can chickpeas drained and rinsed
- 3 teaspoons harissa paste
- 3 cups fresh baby spinach
- 1 ½ cups tomato puree
- 1 ½ cups petite diced tomatoes drained
- 1 ½ teaspoon red pepper flakes
- 4 Eggland's Best Eggs
- 1 ½ teaspoon sumac
Instructions
- Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a 10-inch, 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, tomato puree, diced tomatoes, and red pepper flakes. Bring mixture to a simmer.
- 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 and drizzle with remaining 1 tablespoon of olive oil. Enjoy immediately.
Nutrition
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Helen Pierce says
Love this recipe, it’s been in my rotation for awhile but I made it for dinner tonight and the consensus was it was the best yet!
Martin says
Delicious, healthy, invigorating. A great alternative to more conventional (brunch) egg dishes
Martin says
Utterly delicious! Thanks