If you’re looking for a breakfast that’s both comforting and exciting, you’re in for a treat. Harissa Chickpea Baked Eggs has become my go-to morning meal when I want something that feels special but doesn’t require hours in the kitchen. It’s basically a cozy hug in a skillet – spicy, creamy, and perfectly satisfying.
Why You’ll Love This Dish
I discovered this recipe during a particularly busy week when I needed something nutritious that could work for any meal of the day. The combination of protein-rich eggs and chickpeas with the warm, complex heat of harissa creates a dish that’s both filling and exciting. Plus, it comes together in one pan, which means fewer dishes to wash!
Ingredients
-
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2-3 tablespoons harissa paste (adjust to your spice preference)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 4-6 large eggs
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Crusty bread for serving (optional but recommended!)
Ingredient Note: Can’t find harissa? Start with 1 tablespoon of tomato paste mixed with 1 teaspoon each of paprika, cayenne, and ground coriander.
Instructions
- Preheat your oven to 375°F (190°C). Grab a large, oven-safe skillet – cast iron works great here.
- Heat olive oil over medium heat. Add onions and cook until they’re soft and slightly golden, about 5 minutes.
- Toss in the garlic and harissa paste. Cook for another minute until everything smells amazing (trust me, your kitchen will thank you).
- Add chickpeas, diced tomatoes, and cumin. Let it simmer for 8-10 minutes until the sauce thickens slightly.
- Using the back of a spoon, make 4-6 wells in the sauce. Crack an egg into each well.
- Transfer the skillet to the oven and bake for 8-12 minutes, or until the egg whites are set but the yolks are still runny (or longer if you prefer firm yolks).
- Finish with a sprinkle of fresh herbs, salt, and pepper.
Time and Servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6
Why This Recipe Works
I’ve made this dish countless times, and it never fails to impress. The magic lies in how the harissa slowly infuses into the sauce, creating layers of flavor that make every bite interesting. The eggs cook perfectly in the oven, their yolks becoming little pockets of rich sauce that mix beautifully with the spicy tomato base.
What I especially love is how versatile this dish is – it’s fancy enough for weekend brunch with friends but simple enough for a quick weeknight dinner. The chickpeas make it hearty and filling, while the eggs add that perfect protein boost. Plus, if you have leftovers (though that rarely happens in my house), the sauce actually tastes even better the next day!
Serve this with crusty bread for soaking up all that delicious sauce, and you’ll have a meal that’ll quickly become a regular in your cooking rotation. Trust me, your taste buds will thank you.
Harissa Chickpea Baked Eggs
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2-3 tablespoons harissa paste adjust to your spice preference
- 1 can 15 oz chickpeas, drained and rinsed
- 1 can 14 oz diced tomatoes
- 1 teaspoon ground cumin
- 4-6 large eggs
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Crusty bread for serving optional but recommended!
Instructions
- Preheat your oven to 375°F (190°C). Grab a large, oven-safe skillet – cast iron works great here.
- Heat olive oil over medium heat. Add onions and cook until they're soft and slightly golden, about 5 minutes.
- Toss in the garlic and harissa paste. Cook for another minute until everything smells amazing.
- Add chickpeas, diced tomatoes, and cumin. Let it simmer for 8-10 minutes until the sauce thickens slightly.
- Using the back of a spoon, make 4-6 wells in the sauce. Crack an egg into each well.
- Transfer the skillet to the oven and bake for 8-12 minutes, or until the egg whites are set but the yolks are still runny.
- Finish with a sprinkle of fresh herbs, salt, and pepper.
