Baked Eggs with Chickpeas and Harissa
Eggs baked in a spicy tomato and chickpea sauce, mopped up with whatever you like. Brunch or a fast supper.
- Time35 min
- LevelEasy
- Costabout £1.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large deep frying pan over a medium heat. Cook the onion and pepper for 8 minutes until soft.
8 min - 2
Stir in the garlic, harissa and cumin and cook for 1 minute until it smells fragrant.
1 min - 3
Add the tomatoes and chickpeas. Simmer for 12 minutes, stirring now and then, until thick and jammy.
12 min - 4
Make 6 dips in the sauce with the back of a spoon. Crack an egg into each one.
- 5
Cover with a lid and cook on a low heat for 6 to 8 minutes, until the whites are set and the yolks are still soft.
7 min - 6
Scatter with coriander and serve straight from the pan with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.