Baked Eggs with Harissa Spiced Chickpeas and Mixed Greens
Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
This egg dish with harissa spiced chickpeas is quick, easy, and full of bursting flavors. It is great on its own for a fast lunch or a perfect side to chicken or fish at dinner. A bit spicy, a little earthy with a hint of rustic tasting harissa, this is a beautifully balanced dish. If you don’t want to add the eggs, just enjoy the chickpea as warm salad with crusty bread.
  • 15.5 oz can of chickpeas (1 ½ cups cooked)
  • 1 tablespoon olive oil
  • 1 cup onion, sliced
  • 2 garlic cloves, crushed
  • 4 tablespoon Saffron Road's Harissa Simmer Sauce
  • 1/2 teaspoon, salt or according to taste
  • 5 oz mixed greens (spinach,
  • 4-6 eggs
  1. Rinse and drain the chickpeas. Preheat oven to 180C.
  2. Heat olive oil in a saucepan; add onion, garlic and sauté over medium heat until caramelized. This should take about 6-8 minutes.
  3. Add the Saffron Road Harissa Simmer Sauce and stir through chickpeas, salt and two tablespoons of water. Simmer for about 6-8 minutes until thick.
  4. Add mixed greens and stir it through the mixture. Once the greens are a bit wilted, turn off the stove.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Spoon chickpea mixture into two shallow ovenproof dish or remekins.
  7. Make 2 or 3 indents in mixture with a spoon, and crack an egg into each.
  8. Bake until eggs are just set about 12-15 minutes.
  9. Serve hot with pita or crusty bread.
i. 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. ii. Try a variation of this with chard or kale. iii. Use other legumes such as white beans, kidney beans, etc. [addtoany]
Recipe by Saffron Road Food at