Harissa Chickpeas and Spinach with Poached Eggs

Harissa Chickpeas and Spinach with Poached Eggs

Chickpeas don’t usually make it on the breakfast table, but they definitely deserve a spot. Harissa paste is a garlicky, hot peppery North African flavor bomb that I love to use in dressings, hummus, dips, and on roasted veggies.

Serves 2

Ingredients

1 tbsp extra-virgin olive oil
3 cloves garlic
2 tbsp harissa paste
2 15-oz cans chickpeas, drained
2/3 cup vegetable stock
2 packed cups fresh spinach
1 lemon, zested and juiced
1 tsp capers, roughly chopped
salt, to taste
4 large eggs

Method

In a medium saucepan over medium heat, sauté garlic in olive oil just until garlic is fragrant, about 30 seconds. Immediately add chickpeas, harissa paste, and vegetable stock. Stir well, bring to a boil, then reduce heat and let simmer for about 5 minutes. Add capers and spinach, stirring to wilt the spinach, and continue to cook for about 2 more minutes. Remove from heat.

To poach the eggs: Fill a 2-qt. saucepan with water until it is about 2 inches deep. Bring to a simmer over medium heat and add a splash of white wine vinegar. Poach eggs, no more than 2 at a time, for about 3-5 minutes, until the whites are set and the yolks are still soft. Remove eggs with a slotted spoon and set aside on a towel-lined plate.

To a wide bowl, add about half the chickpea mixture and top with 2 poached eggs. Finish with a squeeze of fresh lemon juice, lemon zest, and a pinch of sea salt, to taste.

Harissa Chickpeas in Pot