Harissa Chickpeas With Eggs And Spinach

Ingredients

  • 2 Tbsp olive oil

  • 2 tsp ground cumin

  • 2 tsp ground turmeric

  • 2-3 tsp harissa

  • 2 15oz cans chickpeas, drained and rinsed

  • salt

  • pepper

  • 2 cups baby spinach

  • 8 eggs

  • lemon

Make

  1. Heat oil over medium heat, add cumin and turmeric until fragrant (~1 min), then stir in harissa
  2. Add chickpeas and season with salt and pepper, cool for ~2 min until chickpeas are softened
  3. Mash a quarter of the chickpeas then reduce heat to medium low and mix in spinach
  4. Crack eggs directly into pan and break up egg yolks. Season with salt and pepper
  5. Scramble eggs until cooked to desired level, then add lemon juice. Season with salt and pepper as needed

TIME | 0.25 hours

YIELD | 4 servings

TAGS | Breakfast, Mediterranean

NOTES |

  • Good for any time of day and very fast