Harissa Eggs with Chickpeas

Name: Harissa Eggs with Chickpeas
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 1 tin chickpeas, drained; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tbsp harissa paste; 1 tsp ground cumin; 400g tinned chopped tomatoes; 4 eggs; 1 tbsp olive oil; 10g fresh coriander, chopped

Eggs cooked in a spicy harissa tomato sauce with chickpeas, great with bread.

Time15 min
LevelEasy
Costabout £1.35 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

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1tin chickpeasdrained
1onionfinely chopped
2garlic clovescrushed
1 tbspharissa paste
1 tspground cumin
400 gtinned chopped tomatoes
4eggs
1 tbspolive oil
10 gfresh corianderchopped

Method

1
Heat the oil in a deep frying pan with a lid. Cook the onion for 4 minutes until soft.
4 min
2
Add the garlic, harissa and cumin and stir for 30 seconds.
3
Pour in the tomatoes and chickpeas with a pinch of salt and simmer for 4 minutes until thick.
4 min
4
Make four dips in the sauce and crack in the eggs. Cover and cook for 4 minutes until the whites are set but the yolks are runny.
4 min
5
Scatter with coriander and serve from the pan.

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.