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, this dish packs enormous flavor in mere minutes in a single skillet and is perfect for breakfast or dinner!
- 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
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.
Calories: 239kcal | Carbohydrates: 19g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 291mg | Potassium: 924mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3327IU | Vitamin C: 28mg | Calcium: 104mg | Iron: 5mg