Bold Mediterranean flavors turn a simple shakshuka into something new and exciting when you whip up this harissa baked eggs recipe! With rich aromatics, savory chickpeas, spicy harissa and pepper flakes, this dish packs enormous flavor in mere minutes in a single skillet and is perfect for breakfast or dinner!
Make This Recipe
3 tablespoons olive oil, divided
4 cloves garlic, minced
1½ teaspoon fresh thyme
1 16 oz can chickpeas, drained and rinsed
3 teaspoons harissa paste
3 cups fresh baby spinach
1½ cups tomato puree
1½ cups petite diced tomatoes, drained
1½ teaspoon red pepper flakes
4 large Eggland's Best Eggs
1½ teaspoon sumac
Preheat oven to 375°. Heat 2 tablespoons olive oil in a 10-inch, high-sided, oven-proof skillet over medium heat. Add the garlic and thyme and cook until softened and aromatic, but not browned, around 2 minutes.
Add the chickpeas and harissa paste and cook for 2 minutes, or until warm and thoroughly coated, then add the spinach, tomato puree, diced tomatoes, and red pepper flakes. Bring mixture to a simmer.
Create 4 small wells in the top of the mixture then carefully crack an egg into each well. Transfer skillet to oven and allow to cook for 5-6 minutes, or until the whites have set but the yolks are still runny. Remove from oven and sprinkle the eggs with sumac and drizzle with the remaining 1 tablespoon of olive oil. Enjoy immediately.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.