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:

Quickview
481k Calories
22g Protein
17g Total Fat
62g Carbs
21% Health Score
Limit These
Calories
481k
24%

Fat
17g
27%

  Saturated Fat
3g
20%

Carbohydrates
62g
21%

  Sugar
2g
2%

Cholesterol
186mg
62%

Sodium
1275mg
55%

Get Enough Of These
Protein
22g
45%

Manganese
2mg
139%

Vitamin B6
1mg
64%

Selenium
44µg
63%

Fiber
14g
56%

Phosphorus
379mg
38%

Iron
5mg
30%

Copper
0.54mg
27%

Magnesium
106mg
27%

Folate
105µg
26%

Zinc
3mg
20%

Vitamin B1
0.29mg
19%

Vitamin B5
1mg
19%

Vitamin B2
0.32mg
19%

Vitamin K
17µg
16%

Potassium
537mg
15%

Vitamin E
2mg
13%

Vitamin A
644IU
13%

Calcium
123mg
12%

Vitamin B3
2mg
10%

Vitamin B12
0.45µg
7%

Vitamin D
1µg
7%

Vitamin C
4mg
5%

covered percent of daily need
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