Chickpea Egg Skillet with Harissa Tomatoes

Chickpeas and eggs simmer in spiced harissa tomatoes for an easy, one-pan vegetarian skillet ready in about 30 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 teaspoon ground cumin
• 1 tablespoon harissa
• 1 15-ounce can diced tomatoes
• 1 15-ounce can chickpeas
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 4 large large eggs
• 2 tablespoons fresh parsley

Cooking instructions

1. Heat the olive oil in a large covered skillet over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened. (about 6 min) — medium heat
2. Stir in the cumin and harissa and cook for 30 seconds, until fragrant. (about 0.5 min) — medium heat
3. Add the tomatoes, chickpeas, salt, and black pepper. Bring to a simmer, then cook uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly. (about 12 min) — medium heat
4. Make four wells in the tomato mixture and crack one egg into each well. Cover the skillet and cook for 6 to 8 minutes, until the egg whites and yolks are fully set. (about 8 min) — medium-low heat
5. Sprinkle with the parsley and serve hot.